Dill Pickles

For best results, the cucumbers used for these pickles should be very fresh, preferably just picked.

1 dz freshly picked cucumbers (approx 4" long) - unpeeled and sliced in half, lengthwise
3 c vinegar, 5% acidity
3.5 c water
1/4 c canning salt
2 oz sugar
dill (about 1 T dried or 2 heads fresh per jar)
4 garlic cloves, minced (about 1/2 clove per jar)
mustard seeds (about 1 t per jar)
peppercorns (about 4 per jar)

Preparation -
Place the washed cucumbers halves in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely. Mix the canning salt, vinegar, sugar and water together in a saucepan and heat to boiling. Arrange the cucumber halves, standing upright, in 8 jars. Add the dill, garlic, mustard seeds and peppercorns to each jar. Pour the hot vinegar brine over the cucumber slices and spice in each jar, leaving 1/2" headspace. Apply the caps and bands. Process for 5 minutes in a boiling water bath canner.

Remove the jars from the canner to cool. Check the seals and label the jars before storing in a cool, dark place.