Oven-Processed Sweet Dill Pickles with Spices
Comments:	Make more syrup if needed.
Servings:	Approximately 7 1/2 quarts [7.5 L]

Approximately 10 pounds [4.5 kg] dill cucumbers 1/2 cup [125 mL] salt brine 2 cups [400 g] sugar 1 cup [250 mL] vinegar 10 mL [2 teaspoons] pickling spices Hot sterilized jars

Wash and cut cucumbers into aproximately 1-inch [2.5-cm] long pieces Place into dutch oven pan, sprinkle cucumber pieces with salt brine and mix. Leave to rest overnight. On the next day, preheat oven to 300°F [150°C]. Bring together sugar, vinegar and pickling spices to a boil. Pack cucumbers into hot sterilized jars then pour in hot syrup to fill the jars. Place lid and jar rings making sure the bottle rim is clean. Process into preheated oven for 20 minutes. Leave to cool completely and check seals before storing.