POLISH DILL PICKLES

Polish Dill Pickles image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 8

variable small cucumbers (to each quart jar)
1/2 teaspoon(s) black pepper (to each quart jar)
1 - head of fresh dill (to each quart jar)
- few slices of fresh garlic (to each quart jar)
1/2 teaspoon(s) red pepper flakes (to each quart jar)
6 cup(s) water
2 cup(s) white vinegar
1/2 cup(s) pickling / canning salt

Steps:

Wash and clean cucumbers. Cut blossom ends from cucumbers. Sterilize quart canning jars in hot water bath. To each sterilized quart canning jar pack the cucumbers, black pepper, dill, garlic, and pepper. flakes.
In a stock pot; add the water, vinegar, and salt. Heat the mixture over medium heat to almost a boil, (bubbling around the edges).
Pour the hot liquid over the cucumbers and seasonings that are packed in the jars. (Have jar lids ready, heated in hot water for a few minutes according to the manufactures directions). Place the sterile lids and rings on each jar and hand tighten
Place in a water bath canner for 5 minutes. Remove from the canner and allow to cool to room temperature. Make sure each jar is sealed or they will ruin.
Let stand for at least a month to six weeks before opening.