Dill Pickles

8 pounds 4-6 inch cucumbers, cut lengthwise into halves

3/4 cup sugar

1/2 cup canning salt

1 quart vinegar

1 quart water

3 Tablespoons mixed pickling spices

dill (1 head per jar)

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Wash cucumbers; drain.  Combine sugar, salt, vinegar, and water in a large sauce pot.  Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes.  Pack cucumbers into hot jars, leaving 1/4-inch headspace;  put one head of dill in each jar.  Ladle hot liquid over cucumbers, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process pints and quarts 15 minutes in a boiling-water canner.

**If you haven’t canned in the past, I suggest obtaining a copy of the Ball Blue Book of Preserving or contacting your local extension agent for canning instructions.**

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Recipe from: Ball Blue Book of Preserving