Marybelle'S Polish Dill Pickles - cooking recipe

Ingredients

1 pint small pickling cucumber
1 teaspoon dill seed
1 garlic clove
1 sprig dill weed, pretty (optional)
4 coriander seeds
1/2 teaspoon mustard seeds
1 small bay leaf
1/8 teaspoon hot pepper flakes
1/2 cup white vinegar
1/2 cup water
1 1/2 teaspoons pickling salt

Preparation

Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2\" headspace.
Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2\" headspace.
Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
(I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).