Recipe by Deb Wolf
Crisp, tangy garlic dill pickles. If your tap water is hard, use filtered water. Cutting off the ends of the cucumbers removes an enzyme that may cause them to become soft. Don't worry if the garlic turns blue or green in the jar. It's only the effect of the vinegar on the natural pigments in the garlic and will not affect quality or flavor. Pickling salt is different than other salts, don't substitute or you may not like the result. Ball Pickle Crisp is flavorless and almost guarantees crisp pickles. Follow package directions for how much for your jar size. There are powdered and granulated versions, both are excellent, but vary in quantity to use. Strain out the dill weed once it has flavored the brine, as it is unpleasant to the mouth.
- 3 lbs pickling cucumbers (about 8-10)
- 2 cups white vinegar
- 2 cups water
- 1⁄4 cup pickling salt, divided use
- 4 teaspoons dried dill weed
- 4 garlic cloves
- Ball pickle crisp, per package directions
- Cut 1/4" from both ends of each cucumber and discard. Cut into spears.
- Toss with 2 tablespoons pickling salt. Let stand at room temperature at least 3 hours and up to 12 hours. Rinse very well.
- Prepare canning equipment.
- Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil.
- In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers.
- Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2" head room.
- Wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.
- Remove without tilting to a heatproof surface. Cover loosely with a towel and leave undisturbed until cool.
- Label and store in cool, dark place.