Dill Pickles

makes 6 quart jars

Ingredients:

     6 bay leaves (1 per jar)

     1/2 Tbsp pettercorn, (5 per jar)

     6 dill stems with flowers, cut into 3" pieces ( 1 full stem per jar)

     12 garlic cloves, halved (2 cloves per jar)

     6 lbs small cucumbers, well rinsed with ends trimmed

Ingredients for pickling brine:

     8 C. water

    1/3 C. granulated sugar

     6 Tbsp pickling salt (or 1/3 C.)

     6 C. white vinegar

Divide bay leaves, peppercorns, dill stems, and garlic into the bottoms of the jars.  Pack cucumbers tightly into jars.

In a medium pot, combine pickling brine.  Bring to a boil and pour over cucumbers, leaving 1/2" of space at the top.  Screw lids on enough to keep a tight seal in place, but don't over-tighten them since air bubbles need to be able to escape.  Process/boil for 15 minutes.