Instructions
1. Place the empty canning jars into the boiling-water-bath canner and fill with water until the jars are covered by at least 2 inches. Bring the jars and water to a boil over medium high heat.
2. Place the canning lids in a small saucepan and bring to a boil. Turn the heat off beneath the lids once the water has boiled.
3. Wash and slice the cumbers lengthwise into halves or quarters.
4. Mix together the salt, sugar, water and vinegar in a large saucepan. Place the spices, minus the dill, on a square of cheesecloth, pull the corners up, and tie the corners together to form a ball. Place the spice ball into the vinegar mixture and bring the mixture to a simmer for 15 minutes.
5. Use the canning tongs to lift the empty jars out of the boiling-water-bath canner, allowing the water to pour back into the canner. Allow the water to continue to boil.
6. Tightly pack the jars with the cucumber halves or quarters. Add one fresh dill head per jar.
7. Remove the spice bag from the vinegar mixture. Fill each jar with the mixture to within 1/4 inch of the top of the jar.
8. Wipe the rims of the jars with a paper towel. Place a lid on each jar and secure with a canning ring.
9. Lower the jars into the boiling water bath and process for 15 minutes after the water returns to a boil.
10. Remove the jars, using the tongs, after the processing time is complete and set on the table or counter top to cool.
Tags: boiling-water-bath canner, halves quarters, jars into, jars with, vinegar mixture