One nice thing about this recipe is it make one quart. I think that was a reason why I've never made them before because I didn't want to make a ton and get stuck with trying to find a place to store them, or people to give them to. It's not like we have basements in Florida that work so well for storing canned goods. (I miss that)
SUPER EASY, NO FAIL "DILL PICKLES" from Cooks.com
1 1/2 tsp. dill seed
1 tsp. dill weed
1 1/2 tbsp. non-iodized salt
1 1/2 cloves garlic, sliced
2/3 c. white vinegar
My changes were: I added: 1 tsp of mustard seeds, 1 tsp coriander seeds, 3 garlic cloves, 2 chili peppers
Recipe makes 1 quart. Wash and prick cucumbers with fork. Pack in 1 quart jars, sprinkle the spices over the cucumbers. Add vinegar, fill jars with hot tap water (leave some space). Tightly lids and shake to mix. Untighten lid. Cook in 250 degree oven 1 1/4 hours. Retighten lids. Cool on rack.
They had a nice texture, a little tangy, which we liked. They weren't too garlicky even though I added a little more than it called for, and the chili peppers didn't make it spicy. The other spices gave it a nice warm interesting flavor. If you like a strong dill flavor then you can omit the coriander and peppers.