Dill Pickles - cooking recipe

Ingredients

3/4 c. sugar
1/2 c. salt
1 qt. vinegar
1 qt. water
3 Tbsp. mixed pickling spices
30 to 40 medium cucumbers, cut in half lengthwise
green or dry dill
1 clove garlic
1 bay leaf
1/2 tsp. mustard seed
1 piece hot red pepper
1 qt. medium dill pickles
3 Tbsp. mixed pickling spices
4 c. sugar
1 c. tarragon vinegar or any other vinegar desired

Preparation

Cut pickles into 1/4 inch slices.
Pack loosely into sterilized Ball jars.
Tie spices in cheesecloth bag.
Add to sugar and vinegar.
Bring mixture to boil.
Cool to room temperature.
Remove spice bag.
Pour syrup over pickle slices. Adjust caps.
To develop flavor, store in refrigerator 1 week before using.
Yields about 2 pints.