Dill Pickles Servings: 7 pints Time: 30 to 40 small pickling cucumbers 3/4 cup white sugar 1/2 cup pickling salt 1 quart white vinegar 1 quart soft water 3 tbsp mixed pickling spices sprigs of fresh dill cloves of garlic Scrub cucumbers thoroughly with a stiff brush under cold running water. Cover with ice cold water and leave in refrigerator overnight. Drain. Place pickling spice in a cheesecloth bag. Add spice bag to vinegar, salt, sugar and water. Bring to a boil and simmer 15 minutes. Place 1 or 2 garlic cloves and a sprig of fresh dill in a hot sterilized jar. Pack in cucumbers and add another sprig of dill on top. Pour the boiling liquid over each jar of pickles leaving a 1/8" headspace. Seal immediately. Store for 4 to 6 weeks in a cool dark place before serving Comments: The easiest way to sterilize the jars is to place them in a cold oven, turn the oven to 225 F and leave them in there for 20 minutes. Leave jars in warm oven until you are ready to use. Return to Preserve Recipes