Dill Pickles - cooking recipe

Ingredients

3/4 c. sugar
1/2 c. canning salt
4 c. cider vinegar
4 c. water
3 Tbsp. pickling spices
garlic cloves
mustard seed
whole, dried red peppers
fresh dill
30 to 40 medium cucumbers

Preparation

Separate lids; place in pan, cover with water and bring to a boil.
Remove from heat and set aside.
Combine sugar, salt, vinegar and water.
Tie spices in cheesecloth bag; add to vinegar mixture and simmer 15 minutes.
Place in bottom of each quart jar, 2 or 3 garlic cloves, 1 teaspoon mustard seed, 1 red pepper and a head of dill.
Pack cukes in jars, leaving 1/2-inch headspace.
Add another head of dill to top and pour boiling vinegar mix over, leaving 1/4-inch headspace.
Wipe off rims of jars; place scalded lids on and screw bands firmly.
Next day, shake jars to blend flavors before storing in cool dark place for 6 weeks.