Best Ever Dill Pickles
3 to 3 1/4 lbs small pickling cucumbers
4 cups water
4 cups cider vinegar
1/2 cup sugar
1/3 cup pickling salt
6 tblsp dill seeds
Thoroughly rinse cucumbers. Cut off a thin slice from both ends of cucumbers. Slice into 1/4 to 1/2 inch thick slices. In a large nonreactive pot combine water, vinegar, sugar and pickling salt. Bring to a boil.
Meanwhile, prepare jars. Pack cucumbers loosely into hot, pint canning jars, leaving 1/2 inch headspace. Add 1 tblsp dill seeds, 2 little chili peppers and 1-2 cloves of garlic, sliced. Pour hot vinegar mixture into jars, leaving 1/2 inch headspace. Wipe jar rims, top with lids.
Process in a boiling water bath for 10 minutes. Start the time once the water starts to boil. Remove jars and cool. Let stand at least 1 week.