#3 Crisp Dill Pickles (Like H-E-B or Best Maid)

Yield: 4 quart jars

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Step 1

In a pot, combine water, vinegar, and salt. Bring to a full rolling boil, stirring to dissolve salt.

Step 2

Wash jars with hot soapy water and rinse well. Keep jars hot until use (in simmering water or a 225°F oven). Wash lids and bands (no need to boil).

Step 3

Into each quart jar, add: double for half gallon jar 1–2 garlic cloves, 1 Tbsp dill seed, 1 tsp dried dill weed, 6–8 peppercorns, (Optional) ½ tsp mustard seed or celery seed, ¼ tsp Pickle Crisp® (added dry)

Step 4

Pack in cucumbers snugly (whole, spears, or slices). Pour boiling brine over the cucumbers, leaving ½ inch headspace.

Step 5

Use a bubble remover tool or non-metal spatula to remove air pockets. Wipe rims, place lids, and screw bands fingertip-tight.

Step 6

Open kettle jar. Add hot liquid and let the lids seal.

Step 7

If you want to process, Place jars into boiling water bath canner (water should cover jars by 1 inch). Process quarts for 15 minutes (start timing once water returns to boil).

Step 8

Let jars sit undisturbed for 12–24 hours. Check seals (they should be concave and not flex). Label and store in a cool, dark place. Let cure at least 2 weeks for best flavor.

Step 9

Shelf Life: Sealed: Up to 1 year. After opening: Refrigerate and use within 2–3 months