8 lbs small cucumbers
4 C water
4 C distilled white vinegar
3/4 C sugar
1/2 C pickling salt
3 T pickling spice
fresh or dried dill
fresh cloves garlic
whole mustard seeds
canning jars with lids & rings
Place cucumbers in a large pot and cover with ice. Let stand for at least 2 hours but no more than 8. Drain.
Place water, vinegar, sugar, salt and spice in a saucepan. Bring to boil then simmer for 15 minutes.
Sterilize jars and lids in boiling water for at least 5 minutes. Cut cucumber in slices, spears or leave whole. Place dill, garlic and mustard seeds into bottom of hot sterilized jars. Follow by packing the cucumbers, filling the jars within 1/2 inch from the top. Pour hot pickling liquid into jars, filling within 1/4 inch of the rim. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot and process for 5 minutes or the time recommend by your county extension agent.
Remove the jars from pot and place onto a cloth cover or wood surface several inches apart until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. If any jars have not been sealed properly, refrigerate and eat within two weeks. Store in a cool, dark area and wait at least 1 week before opening.