Favorite Kosher Dill Pickles

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READY IN: 45mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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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.
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