Regular or Spicy Dill Pickles

The recipe I have is called Speedy Dill Pickles

4 pounds pickling cucumbers
6 Table spoons pickling salt
3 cups white vinegar
3 cups water
1 tablespoon whole mixed pickling spices,
18 peppercorns
3 tablespoons dill seed
fresh dill springs (optional)

Prepare your canning jars and lids

Combine salt, water and vinegar bring to a boil to dissolve the salt. keep hot to fill jars.

Pack cucumbers into prepared jars for each pint add 1/2 tsp picking spices, 3 peppercorns and 1/1/2 teaspoon of dill seed. To each quart jar add 1 tsp of pickling spices, 6 peppercorn, and 1 Tablespoon of dill seed.

fill jars with water/vinegar mix leaving 1/4 head space for pint and 1/2 for quart.

Process for 10 min for pints and 15 minutes for quarts from point of  boiling. Make sure to adjust for your altitude.

Keep pickles stored for 2 weeks for the taste to develop

I didn't have small cucumbers so I did spears, some others I did chips style.

For spicy pickles add your favorite hot peppers! I had some small spicy peppers I gotten at farmers market. If using hot peppers make sure to use gloves so you don't have burning hands from the peppers.