Dill Pickles
From:	Paulette, St-Leonard, Quebec Canada
Comments:	Dill pickles will keep for at least 6 months, into a cool, dry, dark environment.
Servings:	12 cups / 3 L [6 jars]

4 cups [1 L] vinegar 3/4 cup [190 mL] pickling salt 8 cups [2 L] water 2/3 cup [160 mL] sugar 1 1/2 teaspoons [7.5 mL] dill seeds 1 1/2 teaspoons [7.5 mL] celery seeds 30 peppercorns 12 whole garlic cloves 12 fresh dill sprigs 5 pounds [2.5 kg] small marinating cucumbers, rinsed 6 [2-cup / 500-mL] jars

Into a large casserole [any but aluminium], mix together vinegar, pickling salt, water and sugar. Bring to a boil. Lower heat and simmer for 2 to 3 minutes, until salt and sugar have dissolved. Spoon 1/4 teaspoon [1 mL] dill seeds, 1/4 teaspoon [1 mL] celery seeds, 5 peppercorns, 2 garlic cloves and 2 dill sprigs into each sterilized jar. Fill jars with cucumbers. Pour hot vinegar mixture into jars, up to 1/2-inch [1.3-cm] from the rim. Wipe top of each jar with a damp cloth. Thighly close lids; sterilize into hot boiling water for 5 minutes. Store at room temperature, for at least 6 weeks before serving.