Dill Pickles - cooking recipe

Ingredients

2 1/4 lbs pickling cucumbers
1 pint cider vinegar
1 1/2 cups water
3 tablespoons sugar
2 tablespoons salt
1 bay leaf
5 -6 whole cloves
1/4 teaspoon celery seed
1/2 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 teaspoon dill seed (or 2 heads fresh dill weed)

Preparation

Wash the cucumbers and quarter them length wise.
Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot.
Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.)
Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes.
Remove the bay leaf and spice bag from the vinegar.
Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars.
Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them.
The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top.
Screw down the lids and process the jars in a boiling-water bath for 20 minutes.
Allow the pickles to cool, check the seals, and label the jars.
The pickles will improve in flavor if left to ripen for a few months.
Yields approximately 2 quarts.