Canning dill pickles for some very picky people

I have been looking at the piles of cucumbers in my refrigerator for days, just knowing they would not pickle themselves -- no matter how hard I wished for it. Yesterday, I finally got myself together enough to pickle fourteen quarts of dill pickles. 

I don't think you could put a lazy label on me, because I have been shopping since Saturday for dill seed and I have only found dill weed. I am just not happy with that. I finally broke down and bought some easy dill pickle spice packages. The only kind I found that I thought would please my picky family was Mrs. Wages Dill Pickles. It is a short cut but it has the turmeric, ground dill and other spices in it and all I add is vinegar and water.

I tried a packaged mix like this years ago and my family LOVED it. They really love dills. My husband also likes sweet pickles so I think I will try to make some of those, too. The only thing I don't like about sweet pickle recipes is having to soak the cucumbers for days in brine -- but at least these dills are easy, a one evening project.

I mixed white vinegar, water and the package of dill pickle spice mix, according to the package directions and brought it to a boil.

While I was doing this, I got my pan ready for the hot water bath. I didn't show it but there is a base inside to keep the glass  jars off the bottom. I don't fill the pan totally with water because I need room for adding the jars.

After the mix or brine boils, I ladle it into the jars, wash off the top, put a sterilized lid on the top and then cap with a ring.

I am then ready to put the jars in the hot water bath and cover with the lid. After it came to a boil, I timed it for 15 minutes.

Now I have dill pickles. I like slices. My husband likes whole pickles. My children don't care, just don't serve them a sweet pickle. I still have a pile of cucumbers, but it's not so large anymore and I think I feel a little better about myself.