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*Grandma's Crunchy Dill Pickle Slices Canning*

*Utensils*

8 (12 oz) Regular mouth mason canning jars with lids
1 (16 oz) Wide-mouth mason canning jar
14-20 gallon steamer pot
Large tongs
cooling racks
Funnel
Cutting Board
Knife
Measuring cups
Measuring spoons
Large bowl

*Ingredients*

5 Medium-sized cucumbers
8 Bay leaves
2-2/3 cups of white vinegar
2-2/3 cups of water
8 teaspoons of minced garlic
8 teaspoons pickling salt (do not use table salt)
8 teaspoons dry dill weed
1-1/2 teaspoons whole black peppercorns
4 teaspoons of brown vinegar

*Directions:*

1. *Sanitize the Jars:* Begin by sterilizing the mason jars in hot water for 10 minutes, then wash the lids with hot soapy water and rinse. (Air dry)

2. *Prepare the Cucumbers:* Cut off both ends of the cucumbers and slice them into thin slices—place in a bowl. Set aside.

3. *Combine Ingredients:* In each 12-oz sterilizing jar, combine the following ingredients:
1 Bay leaves
1/2 teaspoon of minced garlic
1/4 teaspoon pickling salt
1 teaspoon dry dill weed
1/4 teaspoon dry whole black peppercorns

**Combine Ingredients in the 16-oz mason canning jar:

2 Bay leaves
1 teaspoon of minced garlic
1/2 teaspoon of pickling salt
2 teaspoons of dry Dill weed
1/2 teaspoon of dry whole black peppercorns


4. *Add the Cucumbers:* Place the cucumbers into the jars.

5. **Add 1/3 cup white vinegar to each 12-oz jar. Add 1/3 cup of water to each jar. Cover and shake to mix the ingredients. Add brown vinegar to each jar and shake.
**Add 2/3 cup of white vinegar to the 16-oz wide-mouth canning mason jar. Add 2/3 of water. Cover and shake to mix the ingredients. Add brown vinegar and shake.

6. *Process the Jars:* Place the mason jars in a large pot filled with hot, boiling water and a rack. Boil for 15 minutes.

7. *Cool the Jars:* Allow the mason jars to cool for 12 hours. During this time, check for any raised lids (which indicate that the jars have not sealed properly). Wait 5 days for pickles to pickle. The longer you wait, the better the pickles taste.

8. *Store:* If no lids are raised, store the jars on the shelf at room temperature. Grandma's Crunchy Dill Pickle Slices for Canning can last for two years if unopened. Once the jar is opened, be sure to refrigerate the pickles.

*Yield:*

Makes 8 (12 oz) Regular-mouth mason jars and a 16-oz wide-mouth canning mason jars of Grandma's Crunchy Dill Pickle Slices For Canning.