Dill Pickles
gluten free/ vegan
Easy to make and easy to give as gifts - if you can part with them!  
Read more about my PICKLE-MAKING ADVENTURE  in my blog, Big Coffee Cup!
Ingredients
​1 & 1/2 pounds or 3 very large cucumbers
8 whole cloves garlic, peeled
5 tbsp fresh dill (roughly chopped)
4 - 5 tsp dill seed or coriander seed
8 to 10 whole dried bay leaves
1 tbsp whole peppercorns
1 tsp red pepper flakes (optional)
​2 tbsp sugar
2 cups water
1 cup vinegar
1 & 1/2 tbsp Kosher salt

Steps - Makes 4 - 5 pint Mason jars.
  1. Sterilize (4-5) empty canning jars, screw lids, tongs, and ladle by placing in a very large pot.    DON'T let jars touch the bottom of the pot - use racks to elevate them.  Jars should not be crowded enough to touch each other.  Bring water to a boil and boil rapidly for about 10 minutes.  After you turn off the heat, throw in the flat lids (top side up).
  2. Wash and dry cucumbers, trimming away the blossom end of the cucumber.  Leave whole or cut into slices or spears.
  3. Into each sterilized jar divide:  garlic cloves, fresh dill, dill seed, bay leaves, peppercorns, and red pepper flakes.
  4. Put cucumbers into each jar, packing together very tightly.  Make sure they don't come over the top of the jar, because you want them to be completely covered with liquid.
  5. In a saucepan bring to a boil:  sugar, water, vinegar, and salt.  Pour over the cucumbers in the jars to within 1/2 inch or 3mm from the screw top of sterilized jars.  Wipe the outer rim with a wet paper towel, then seal immediately.  Don't over-tighten the jar rings.  
  6. Put filled jars back into the hot water bath, return to boiling, and boil for 10 minutes.  Be careful not to let the jars touch each other.  Remove carefully with tongs and set to cool.