Fruits and Vegetables

Dill Pickles

(Makes 4 quarts)

4 1/2 pounds small Kirby cucumbers (3-4 inches each)
5 1/3 cups cider vinegar
2 2/3 cups water
1/3 cup salt
1 teaspoon Sweet 'N Low®
1/2 teaspoon garlic powder
1/4 cup dill seed
8 whole peppercorns
8 whole cloves

Scrub cucumbers and place in 4 hot, sterilized quart jars. Combine vinegar, water, salt and garlic powder in medium-size saucepan. Bring to a boil; stir in Sweet 'N Low and pour over cucumbers, leaving 1/4 inch head space. Divide whole spices evenly among jars. Seal following manufacturer's directions. Process 10 minutes in hot water bath. Cool before storing.