summer with Pop’s Dill Pickles

2. In a large saucepan, combine water, vinegar, sugar, pickling salt, and pickling spice. Bring to a boil and simmer for 15 minutes.

3. Sterilize jars and lids in boiling water for at least 5 minutes.

4. Pack cucumbers into hot, sterilized jars, filling to within 1/2 inch of the top. Add 1 dill head and 1 garlic clove to each jar.

5. Pour hot pickling liquid into jars, filling to within 1/4 inch of the rim. Wipe rims with a moist paper towel. Top with lids and screw on the rings.

6. Place a rack in a large stockpot and fill halfway with water. Bring to a boil and carefully lower the jars, leaving a 2-inch space between them.

7. Add more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring to a full boil, cover, and process for 5 minutes.

8. Remove jars and cool them apart on a cloth-covered surface. Ensure the seal is tight. Unsealed jars can be refrigerated and eaten within two weeks.

9. Store sealed jars in a cool, dark place and wait at least 1 week before opening.