Favorite Kosher Dill Pickles

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 lbs pickling cucumbers (about 8-10)
• 2 cups 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

Recipe

• 1 cut 1/4" from both ends of each cucumber and discard. cut into spears.
• 2 toss with 2 tablespoons pickling salt. let stand at room temperature at least 3 hours and up to 12 hours. rinse very well.
• 3 prepare canning equipment.
• 4 combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. bring to a boil.
• 5 in hot jars, place ball pickle crisp, 1 garlic clove; pack in cucumbers.
• 6 ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2" head room.
• 7 wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.
• 8 remove without tilting to a heatproof surface. cover loosely with a towel and leave undisturbed until cool.
• 9 label and store in cool, dark place.