Homemade Pickles

I always wanted to try my hand at pickles, so while my mom was up visiting, I thought - hey! Why the heck not? We headed over to the farmers market where I bought $5 worth of pickle cucumbers and headed home to start some cannin'! The recipe I found called for a garlic clove, dill weed and vinegar. I could totally handle that!

4 cups water

1 cup white vinegar

1/4 c pickling salt

let that mixture heat up for a bit. While thats going on, clean and cut your pickles. Put 1 tsp mustard seeds (not powder), one crushed clove of garlic and a couple sprigs of dill. Lay the jars on their side when you fill them. Don't jam pack them, just put enough cucumbers in to fill it. Set the jar upright and put in another sprig o' dill. Fill the jar with brine leaving 1/2 in from the top. Process the jars for at least 10 minutes. Let the pickles sit for at least a week before eating them. We have found they taste best and are crispier when you refrigerate them before eating. Enjoy!