The recipe is a great way to use up those extra cucumbers in the summer and the dills are crunchy and delicious. Serve with a sandwich or enjoy them on their own.
1 clove of garlic per jar
2 tsp dill per jar
7 cups water
1 cups cider vinegar
1/2 cup pickling salt
1 tbsp pickling spice ( Placed in a mesh tea strainer).
Combine water, vinegar, pickling spice and salt in a pan. Boil for about 10 minutes then pour over cucumbers in jars. Add dill and garlic to jars and process in your favorite canning method. Let stand 5 weeks before using.