Canning dill pickles how to!

Time: 3 hours (1 hour active time)

Makes: 12 HALF pint jars

Ingredients:
12 cups of sliced cucumbers
1/4 cup pickling salt
6 cups of ice
3 cups of white vinegar
3 cups of water
1 & 1/3 cup of sugar
6 tablespoons of pickling spices
7 garlic cloves cut up into halves
22 fresh dill heads

Directions:
-Slice up your cucumbers to pickle size, put in a large container, cover with your pickling salt and ice and let sit for 2 hours. This helps to make the pickles crisper in the weeks to come.
-Rinse the cucumbers to remove the salt.
-Warm your mason jars to prep them (scalding hot water, dishwasher or oven warming).
-In a large sauce pot combine your water, white vinegar, sugar and pickling spices. Bring to a boil and once it is boiling, turn to medium to roll for 15 minutes.
-Start your hot water bath canner to bring to a boil.
-While the liquid mixture boils put your cucumbers into your warmed, prepared mason jars filling almost to the top. Then add 1 garlic clove half and 2 heads of dill to each mason jar on top of the cucumbers before adding the liquid.
-Pour your canning liquid through a cheese cloth or a mesh strainer into a large bowl or container, preferably one that is easy to pour, to remove the pickling spices.
-Fill jars with liquid to leave a quarter of an inch head space.
-Put your lids on finger tip tight, not super tight. Put 4-6 half pint jars in your hot bath canner at a time and boil for 10 minutes.
-Remove from canner and put on a dish towel on your counter and let set 10-12 hours or overnight. Cans will pop as they seal. If you cooked for the right amount of time they should all pop within an hour after removing them from the canner.

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