DILL PICKLES
About 6 pint jars
Please read about pickling and How to Process.
Prepare a water-bath canner or prepare a water bath for low-temperature canning. Gather all your canning equipment and have ready 6 clean, hot pint jars.
Wash, then cut an ⅛-inch slice from the blossom end of:
- 4 pounds 4-inch-long pickling cucumbers
Halve the cucumbers lengthwise. (Cut longer cucumbers into 4-inch pieces.) Place in each jar:
- 1 garlic clove, peeled and smashed (6 total)
- 1 teaspoon dill seeds (2 tablespoons total)
- 1 teaspoon pickling spice (2 tablespoons total)
- 6 black peppercorns (36 total)
- 1 sprig dill (6 total)
Tightly pack the cucumbers into the jars. Combine in a medium saucepan and bring just to a boil, stirring until the salt is dissolved:
- 3 cups cider vinegar
- 2 ¼ cups water
- ¼ cup pickling salt
Ladle into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.