Step 1

Fill each jar with 1 head of dill, 2 cloves of garlic, 1 TBS pickling salt, 1 tsp. pickling spice and 1 TBS of dried red hot pepper.

Step 2

Wash your cucumbers and slice 1/16th off the blossom end. Pack into clean quart jars.

Step 3

Place above ingredients into each quart jar.

Step 4

Combine vinegar and water to make the brine.

Step 5

Bring to a boil and pour over into jars, leaving 1/2 inch of headspace. Place lids on jars and can for 15 min in a water bath canner.

Step 6

For best results let the pickles sit for 6 weeks before eating.