Ingredients
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2½ pounds (3- to 5-inch) pickling Cucumber
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2 bunches of fresh Dill
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½ teaspoon Ball Pickle Crisp
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2¼ cups distilled White Vinegar
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2 tablespoons pickling Salt
Directions
Steps
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1
Done
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Scrub the cucumbers with a soft brush under running water until clean. Trim both ends off each cucumber and quarter each cucumber lengthwise making spears. Pack the cucumbers into hot, sterilized jars (follow the instructions on this page). Place 2 sprigs of fresh dill into each jar and add ⅛ teaspoon of pickle crisp per jar if using. |
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2
Done
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In a large nonreactive saucepan set over medium heat, combine 2½ cups water with the vinegar and pickling salt. Bring to a boil. Pour the boiling liquid over the cucumbers and dill, leaving ½ inch of headspace at the top of the jar. Use the water bath canning process for 10 minutes. |
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3
Done
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Check that the jars have sealed properly (see following) before storing in a cool, dry place. Unopened, they’ll keep for at least 1 year. Refrigerate opened jars for up to 6 months. |
