Directions: |
Directions:Prep canning jars: Fill water bath canner, add quart or pint jars. Bring to a simmer. Place lids and rings in separate pot, add water and bring to a simmer.
Prep cucumbers: Wash and rinse all cucumbers. Cut off both ends. Slice your cucumbers in preferred manner (sandwich slices, spears, hamburger slices, etc)
Make Brine: Add water, vinegar, pickling salt, and sugar in a pan over medium high heat. Bring mixture to a boil, stirring, to make sure sugar and salt has dissolved.
Prepare/Fill jars: Remove jars from canner a few at a time. VERY IMPORTANT: after jars are out of canner, bring canner to boil!
Add 1 clove of garlic, 1/2 tsp dill seed (or 1 dill head), 1/2 tsp mustard seed, and 2 peppercorns into each jar. Add pickle crisp/calcium chloride per instructions on jar. Fill jar with cucumbers. You can pack them very tightly!
Pour brine on topi of pickles, leaving a 1/2 inch headspace. Debubble each jar and check headspace again, adding brine if needed. Wipe rims and add lids and rings. Tighten rings to finger-tightness. Place in boiling water bath canner. Boil for 10 minutes for pints and 20 minutes for quarts. Remove immediately from water bath and rest on dry towel on counter for 12 hours. Check lids for seal after 1-2 hours, place any that did not seal in refrigerator for immediate use.
Ideally, place pickles in dark, cool space for 6 months to fully develop pickle flavor. |
This recipe for Dill Pickles is from