• Using a soft brush or clean scrubby, rub off any dirt, sand and the prickly ends off the pickles while rinsing under water. Pat dry or leave to air dry.
• Sterilize jars and lids

Using Fresh Dill

• Rinse the fresh sprigs of dill leaves and flowers. Place a sprig of dill leaves and one flower in the bottom of the jar.
• Next, add the pickles to the jars. Place pickles inside the jars filling them just to the rim.
• If pickles are too large for the jars, cut them into slices or spears so they will easily fit into the jars
• Place another sprig of dill leaves and one flower at the top of the jar.
• Add 1 tsp peppercorn and 2 whole cloves of garlic into the jar.

Using Pickling Seasoning Mix

• Add the pickles to the jars. Place pickles inside the jars filling them just to the rim.
• Add 1 tsp peppercorn and add 2 whole cloves of garlic into the jar along with 1 tsp of seasoning mix into the jar.

Preparing the Brine

• In a large cooking pot, mix 1 part pickling vinegar with 3 parts water with 1 tbsp pickling salt.
• Boil for 5 minutes over medium heat.
• Pour hot liquid into jars over the pickles about ½” below the top edge of the jar.
• Seal the jars with sterilized lids while hot. Put closed jars on a deep baking tray and bake them in the oven at 220F for 1 hour to improve seal.
• Remove jars from the oven. Cover jars with tea towel until cools.
• Pickles will be ready for eating after 3 weeks. Keep the jars stored at room temperature until opened and refrigerate after opening.