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Dill Pickles
Description
Crispy, dilly, and fresh. There’s nothing quite like pickles straight from the cucumber patch.
Ingredients
Scale
- 4 pounds of cucumbers
- 6 tablespoons Ball Salt Pickling and Preserving
- 1 quart plus 1/2 cup water
- 1-quart vinegar, 5% acidity
- 2 long springs of dill per jar
- 1 bay leaf per jar
- 3 1/2 teaspoons mustard seeds
- 14 peppercorns
- Ball Pickle Crisp (Optional)
- 6–7 Pint Jars
Instructions
- Combine salt, water, and vinegar in a saucepan and bring to a boil. Reduce heat and simmer for roughly 10 minutes.
- Wash all cucumbers and remove the blossom ends and stems. Cut cucumbers into 1/4-inch thick- long slices.
- Sterilize jars and lids.
- Pack cucumbers in a hot jar, leaving 1/2 inch headspace.
- Add two springs of dill, 1/2 teaspoon of mustard seeds, and two peppercorns to the jar. Add 1/8 teaspoon of pickle crisp to pot (optional).
- Ladle the hot pickling liquid from step 1, and leave 1/2 inch head space.
- Remove any air bubbles and adjust the lid and band.
- Carefully put them into a simmering water rack and process pint jars for 15 minutes.
- Let jars cool for 5 minutes. After 12 hours, check the seals.
- Label with item name and date, and store in a dark, cool spot.
Notes
If using store-bought cucumbers, do not use cucumbers with wax on them because the brine cannot penetrate the coating on the cucumber. Always be sure to cut off the blossom end and stem of the cucumber before placing it in the jar.
