Dill Pickles

About 10-12 cucumbers depending on the size
3 cups white vinegar
12 cups water
2/3 cup canning salt
About 4 cloves of garlic per jar, cut in half
fresh dill stalks
1 jalapeño sliced (I made 2 jars spicy for Bloody Mary’s)
10 large Mason Jars

Wash cucumbers thoroughly and cut into spears. Make sure jars are sterilized; I do that in the dishwasher. Put about three dill weed springs and two garlic cloves halves in bottom of each jar. Pack each jar with cucumbers. Place two dill weed sprigs and two more halves of garlic on top of the cucumbers. Meanwhile heat water, vinegar and salt over high heat until salt is dissolved. Pour into jars, seal with lid.
Place jars in a large pot of water, let simmer for 10 minutes, remove, let cool. I place my pickles in my extra fridge so they are crisp and cold when ready to eat. These will be ready in just a couple days!

Ever since watching Aunt Bee on the Andy Griffith show enter a pickle making contest, I have always wanted to try my hand at pickle making. This was my first year making pickles, I grew the cucumbers, this is my 2nd batch this year, the first batch turned out great, they are already gone! I have tweaked it a bit and added jalapenos to a couple jars for Bloody’s during the Bears game! To be honest the whole canning thing freaks me out a bit so if you are not sure the jars are sealed, refrigerate them. That’s what I did and I think that is what made them so crunchy, enjoy!