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Best-Ever Dill Pickles

Source of Recipe


From "Better Homes & Gardens: Can It!"



List of Ingredients



• 3 to 3-1/4 pounds 4-inch pickling cucumbers (about 36 small)
  
• 4 cups water
  
• 4 cups white vinegar
  
• 1/2 cup sugar
  
• 1/3 cup pickling salt
  
• 6 Tbsp dill seeds
  






Instructions



1. Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water. Remove the stems and blossoms and slice off the blossom ends. Slice cucumbers into 1/4- to 1/2-inch thick slices.
   
   
2. In a 4- to 5-quart stainless steel, enamel, or nonstick heavy pot combine the water, vinegar, sugar, and pickling salt. Bring mixture to boiling, stirring until sugar dissolves.
   
   
3. Pack cucumber slices loosely into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Add 1 tablespoon of the dill seeds to each jar.
   
   
4. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. Discard any remaining vinegar mixture. Wipe jar rims; adjust lids.
   
   
5. Process filled jars in a boiling water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to stand at room temperature for 1 week before serving.
   
   Makes 6 pints.