This is a great, classic recipe for dill pickles. Dill pickles are tart and savory. They are great alongside a sandwich!
1 1/2 cups water 1/2 cup white vinegar 1 1/2 tablespoons pickling salt 2 -3 sprigs dill seeds 1 -2 garlic clove (optional) 1 dried hot pepper (optional) 1 quart small fresh cucumbers
Using a soft vegetable brush, thoroughly scrub the cucumbers in cool running water. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
Put however many quart canning jars that you need into a canner and cover them with water; bring to a boil and boil for 10 minutes.
Make the brine with the water, vinegar and salt; put them in a pot and heat until the salt is dissolved.
Put a couple good heads of dill seed into each sterilized jar. Seed heads should be well-formed but still green. Add a clove of garlic and/or a hot pepper if desired. Pack the jar with the cucumbers.
Pour the hot brine over them, and cap at once with a sterilized lid. Do not hot water process. Store jars on newspaper in case they overflow while fermenting.Can be opened in 6 weeks but much better after 6 months!