Dill Pickles

Directions

1. 1
   In the stoneware crock, combine the pickling salt with 2 quarts cold water.
2. 2
   Add the cucumbers and soak for 24 hours.
3. 3
   When ready to put up: Bring a large kettle of water to a boil.
4. 4
   In a large non-aluminum saucepan, combine the vinegar, sugar, and 3 cups of water.
5. 5
   Bring to a boil over high heat.
6. 6
   Remove the Kirbys from the brine with a slotted spoon and drain.
7. 7
   Plunge the cucumbers into the pot of boiling water.
8. 8
   Drain immediately and pack the Kirbys into sterilized jars.
9. 9
   Divide the garlic, spices, and dillweed equally among the jars, filling up to within 1 inch from the top.
10. 10
    Pour in the hot vinegar liquid to reach 1/2-inch from the top of each jar.
11. 11
    Tightly seal the jars.
12. 12
    Place the jars on a rack in the kettle, making sure they do not touch.
13. 13
    Add enough hot water to cover the lids by 2 inches.
14. 14
    Cover and bring to a boil.
15. 15
    Continue to boil for 15 minutes if using pint-size jars, or 20 minutes, if packed into quarts.
16. 16
    Remove the jars from the water bath with the canning tongs and set on a rack to cool.
17. 17
    Store in a cool place.