Dill Pickles

Here's what I got for recipe for about 64 ounces. 4 cups h20 3 cups vinegar 6 teaspoon (tsp) salt Fresh dill 1 tsp celery seed 1 tsp coriander seed 1 tsp mustard seed 1 tsp peppercorns 1 tsp dill seed Garlic Directions 4 cup water to boil, reduce heat to simmer, add garlic, cook five minutes Add vinegar, salt, raise heat to boil until salt dissolves, remove from heat. Trim blossom end of cucumbers. Place remaining ingredients evenly in jars. Add the boiled garlic to jars. Pack with cucumbers and other veggies. Bring brine back to boil. Pour over veggies. Remove all air bubbles. Add lids. Tighten. Crunchier: let cool & place in fridge. Will last 4-6 weeks. Longer: process by placing jars in boiling hot water for five minutes. Make sure lids pop. Will last up to year as long as lid pops.