*** Homemade Dill Pickles

• 20 fresh dill sprigs
• 4 garlic cloves, thinly sliecd
• 12 medium pickling cucumbers (2.5 lbs) quartered lengthwise into spears
• 2 cups cider vinegar
• 1 1/4 cup water
• 1 Tbsp kosher salt
• 1 Tbsp sugar

NOTE: NEED CANNING INSTRUCTIONS

 For extra crisp cucumber, combine the spears with enough ice water to cover. Chill 4 hours, drain the spears, then prepare the recipe as directed.

Divide 12 dill sprigs and garlic among 4 clean (1-pint) glass canning jars, packing spears to within 1/2 inch of tops. Divide remaining 8 dill sprigs among jar, tucking sprigs between spears.

To make pickling liquid, combine vinegar, water, salt, and sugar in medium saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Boil 2 minutes.

Divide pickling liquid among jars to cover cucumbers. Wipe jar rims clean; cover tightly with lids. Let cool 30 minutes. Chill at least 24 hours or up to 1 month.

Makes 12 servings (4 spears each), 0 WW PointsPlus per serving.

For GREEN BEANS, prepare as directed, but before making the pickling liquid, boil water and add 2.5 lbs trimmed green beans and boil 4 mins. Rinse under cold running water until cool, drain and divide among jars. (1 WW PointsPlus for 1/2 cup)

For MIXED VEGETABLES prepare as directed, except mix 2.5 cups cauliflower florets, 2 large sliced carrots, 3 thickly sliced celery stalks, and 2 thickly sliced bell peppers and use instead of spears. (1 WW PointsPlus for 2/3 cup)