DILL PICKLES
Inspired By: www.preservefood.com

Ingredients:

72 smaller (about 4 inch) cucumbers
10 cups water
6 cups cider vinegar
12 tablespoons PureSpice ® pickling seasoning
15 tablespoons PureSpice ® dill seed
2 tablespoon PureSpice ® mustard seed
18 cloves garlic

1.Rinse cucumbers, remove stems and cut off a small slice from each end (do not boil cucumbers). Combine water, vinegar and salt in large kettle. Boil the mixture.
2.Pack the cukes somewhat loosely into quart jars. Be sure to leave one-half inch of space at the top of the jar. Add 6 heads of dill or 2 1/2 tablespoons dill seed to each jar. Also toss in 1 teaspoon (1/3 tablespoon) of mustard seed along with 3 cloves of garlic.
3.Now pour the boiling hot brine into the packed jars. Don't forget to leave the one-half inch of headspace at the top of jar. Wipe rims, put on and adjust lids. Using boiling-water canner, process for 10 minutes (remember, process time starts when rolling boil begins).
4.Remove jars from canner. Let cool in rack. Let sit for at least 1 week.
5.This should make about 6 quart jars