DILL PICKLES
1-1/2 cups sugar
2/3 cup pickling salt
2 quarts (Imp) 5% white vinegar
OR
7-1/6 cups 7% pickling vinegar & 2-5/6 cups water2 quarts (Imp) water
50 -60 small cucumbers
fresh dill
garlic cloves
Combine sugar, salt, vinegar and water. Bring to a boil, let simmer 5 minutes. Pack cucumbers into hot, sterilized pint or quart jars, leaving 1/4" head space. Put a head (flower) of dill and a garlic clove into each jar. Pour boiling brine over cucumbers, leaving 1/4" head space. Install caps. Place each jar as it is filled into a canning kettle. Pour in hot water covering jars to 2". Bring to a boil. Reduce heat to a gentle boil for 15 minutes. Remove jars to cool. Makes 6 liters.