Tip:  Re-cycle those empty sweet pickle jars for your dills.

Check jars for chips.  Wash and sterilize jars for 10 minutes in boiling water.  If screw lids have been used before, check to make certain they are not rusted or dented, then sterilize them for 10 minutes.  

Fill a canning pot half full of water.  Bring to a boil. Reduce heat until ready to put the hot jars in for processing.

Rinse cucumbers in cold water.  Puncture each with a knife, to prevent bloating.  Place in a large bowl.

Rinse dill weed and shake out excess water.  

Peel garlic cloves.  Leave whole or cut in half.

In the bottom of each jar place:  pickling spices, garlic and dill. Add cucumbers and top with more dill.  Amounts can vary with the size of the jar.

Prepare brine.  Combine and bring to a boil water, vinegar and salt.  Cover the brine once it comes to a boil and reduce the heat.  If left to boil uncovered, the water evaporates causing the brine to become too salty.  Tip:  It is a good idea to make a little more brine than needed.  

Using a ladle and funnel, fill the jars with very hot brine to within ½ inch of the rim.

Run a knife down the inside to remove any bubbles.

Wipe the top clean with a damp paper towel before putting the lids in place.  Tighten.

Bring canner water almost to a boil.  There should be a rack in the canner to hold the jars.

Place the jars on the rack and carefully immerse the jars up to their necks in the almost boiling water for about 10 minutes or until the cucumbers begin to change colour.

Remove.  Cool.

Label and note any jars that did not “pop” or seal properly.  Use these first.

Store in a cool, dark place for about two months before using.  The longer you leave them the better they taste.