Smaller Batch Dill Pickles

When I was a little girl I can recall my Mom "putting up" foods from the garden Dad made them. One of the things she made was pickles. Dad would bring in the "early pickles" for her to wash, cut up, and "put up". They had the perfect setup for keeping these goods: a basement.

Our basement was dark, dirty, and scary (to a little kid). But there were several large shelves where Mom put the canned goods she "put up". I don't have a basement and the darkest, coolest place in my house is my closet so.. yeah. LOL.

• 2 cups apple cider or regular white vinegar
• 2 -3 large garlic cloves (if using large jars; small cloves for small jars)
• 2 cups water
• 1 tsp mustard seeds
• 1/3 cup sugar (you can add more if you like)
• 3 heads of dill 
• 1/4 cup pickling salt
• 6-7 cups of pickle cucumbers (small ones) 
• 1 1/2 tbsp pickling spice (I leave this out to avoid over-spicy pickles) 
• Bay Leaves (optional)

1. Trim off the ends of each pickle and cut into quarters lengthwise
2. Sterilize your jars, leaving them in the canner until ready to use.
3. Combine the water, vinegar, pickling salt and spices into a heavy pot and bring to a boil, stirring to dissolve the salt and sugar.
4. Reduce heat to medium and simmer for 15 minutes until spices are diffused.
5. Place 1  bay leaf and 1 clove garlic in each jar along with a sprig of fresh dill. 
6. Pack in the slices cukes, packing tightly and leaving 1/2" head space.
7. Ladle in the brine to cover the cukes to the 1/2" head space line.
8. Poke in with a plastic or metal tool if need be to remove bubbles.
9. Top and screw on the lid fingertip tight.
10. Place in the canner and with 1-2" of water over the top.
11. Process for 15 minutes BUT NO LONGER and IMMEDIATELY remove from the hot canner and set aside.
12. Let stand for 12 hours after hearing the POP and the jars are cool.