Secret Dill Pickles

3-3.5 smallish cucumbers or English cucumbers

4 c water

4 c white vinegar

1/2 c sugar

1/3 c pickling/canning salt

6-8 T dill seeds (one T goes in each jar)

optional: garlic cloves, smashed, red pepper flakes, mustard seed, coriander seed, peppercorns

Boil smallish wide mouth canning jars to sterilize them or use the sterilize cycle on your dishwasher.

Wash cukes, slice to desired thickness. (I do this in my food processor and it's so quick). Place in jars and leave 1/4" head space.

Bring water & vinegar to a boil, add sugar and salt and cook until fully dissolved. Pour mixture in all the jars leaving 1/4" head space. Wipe rims clean & dry. Place lids on, screw bands on, and boil submerged in water for 10 minutes. 

Let cool, and the buttons should pop in (suck in) so you know they are sealed. You might hear them "pop". Once fully cool, tighten the bands a little bit if needed. If any jars don't seal, you can place in the refrigerator and still eat them. 

Although these have a small amount of sugar, they do not taste sweet to me at all. Best pickles ever.