Jarred Dill Pickles

Directions

1. Slice the pickles into 1/4 to 1/2-inch slices and then loosely pack into hot sterilized glass canning jars leaving 1/2-inch of space from the top of the jar. Sprinkle in 1 teaspoon of dillseed into each jar and then set aside.
2. Place the water, vinegar, sugar and pickling salt into a large pot and bring the mixture to a rolling boil.
3. Once boiling, pour the mixture into the jars with the pickles, leaving 1/2-inch of space from the top, and then place in a boiling-water canner for 10 minutes.
4. Remove the jars from the canner and place in a cool, dry area for 1 week.