Directions: |
Directions:1. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
2. Start your water bath now so it is ready when it is time to process the jars.
3. Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp.
4. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
5. Remove the blossom end from the cucumbers and begin finning the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
6. Pack the mason jars tight with your cucumbers leaving at least 1-inchheadspace at the top.
7. Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2-inch headspace.
8. Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
9. Wipe the rims, add the lids and rings, and twist until finger tight.
10. Proces in a water bath for 15 minutes for quarts, 10 minutes for pints. Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars.
11. Leave to rest for 24 hours without disturbing.
12. Check to ensure the jars sealed. If the lids did not seal, you can refrigerate the for up to 4 weeks. |
This recipe for Perfectly Crunchy Homemade Dill Pickles is from