Garlic Dill Pickles

Makes 3 jars

9 c. pickling cucumbers, sliced

3 1-quart canning jars and lids, sterilized

3 grape leaves

3 t. dill seed

3 cloves garlic

6 c. white vinegar

3 qts. water

1-1/2 c. salt

Pack cucumbers evenly between sterilized jars, leaving 1/2-inch headspace. To each jar add one grape leaf, one teaspoon dill seed and one clove garlic. Combine remaining ingredients in a large saucepan over medium heat. Cook and stir until hot and salt is dissolved. Pour vinegar evenly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.

Next time you finish a jar of dill pickles, use the leftover juice to make some crunchy, tangy pickled veggies! Cut up fresh carrots, green peppers, celery and other favorite veggies, add them to the pickle juice and refrigerate for a few days.