Name: Jeanette's Dills
Ingredients: 1/2 cup Salt; 4 cups Vinegar; 3/4 cups Sugar; 4 cups Water; 1 small clove Garlic; 1 tsp Mustard Seed; 1 Bay leaf; 2 stems Dill Weed; 3-4 pieces Alum

Jeanette's Dills

Crunchy, easy dill pickles. Mark has always thought that dill pickles belonged on every table as much as salt and pepper, especially his Mom's. While we don't can as much as we used to, these are worth it if you do.

Ingredients

1/2cup Salt
4cups Vinegar
3/4cups Sugar
4cups Water

In each Jar

1small clove Garlic
1tsp Mustard Seed
1 Bay leaf
2stems Dill Weed
3-4pieces Alum

Instructions

Sterilize jars, lids and rings
Put together first four ingredients in pot to make brine
Put spices in jars
Pack pickles as tight as possible leaving an inch at the top
Cover with brine to within 1/2 inch of top
Put on lids and rings and screw tight
Put in canner and process until pickles turn color
Jars should seal (pop) before putting into storage.