Pop's Dill Pickles

1 . Stage

Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.

2 . Stage

Place water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to a boil, then simmer for 15 minutes.

3 . Stage

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

4 . Stage

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.

5 . Stage

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring that the seal is tight (lid should not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks.

6 . Stage

Store in a cool, dark area, and wait at least 1 week before opening.