EXTRA GOOD SWEET DILLS

Steps:

• Wash cucumbers; cut 1/16" slice off blossum end. Cover with ice water. Let stand in refrigerator 3 to 4 hours. Drain; cut into slices.
• Cut cucumbers and onions into slices.
• Admire you dill before placing into jars. lol I LOVE DILL!!!!
• Add 1 tbsp. dill seeds and 2 slices onion to each of 6 sterilized hot pint jars. Pack cucumbers into jars. (I added sliced onions and dill at the bottom and then a little more at the top of jar.)
• Combine vinegar, 1 c. water, sugar and salt in 2-qt. saucepan. Bring to boil. Pour over cucumbers, filling to within 1/4" of jar top. Then, wipe the jar rim with a paper towel that is dipped in hot water; adjust lids.
• Process in boiling water bath 10 minutes. Start to count processing time when water in canner returns to boiling.
• Remove jars and complete seals unless closures are self-sealing type. Makes 6 pints. ----Now here is the hard part, you must let these sit for at least a month to get all the goodness to come together. Good luck with that. lol...
• Store Pickles Properly: After jars have cooled, check all the seals. Label, date and store in a cool, dark, dry place. Jars that are not sealed should be refrigerated and used. Keep opened jars refrigerated and make sure liquid covers the pickles. Discard, without tasting, any picles that have a bad odor, or that appear moldy, mushy or gassy when opened. [I am labeling mine tomorrow, so I will update with a pic when I do.]