I am a little late blogging about my final attempt to making my pickled cucumbers. I am confident that they will turn out better than my attempt before. This time making my cucumbers I used pickling cukes which are much better than the previous cucumbers I used. I also noticed that my pickles were very salting and I could not taste the dill in them. This time I added and little less salt and a little more baby dill to level out the taste. The mason jars I used may still be a little big, but I could not get my hands on smaller ones. I also had to add a little more water than the recipe calls for in order to fill the jars. I hope everyone
enjoys!

Observations:
The water is a cloudy green and all of the dill is settling on the bottom.
They smell like dill and water.
Still a little salty, but much better than the last batch, they remind me of kosher dill pickles.

Here are the steps I took:

first I cut the cucumbers in long quarter then arranged them in the mason jar.

The I mixed the water, salt and dill together and poured on top of the pickles in the mason jar and topped off with plain water.