Small Batch Classic Dill Pickles

Directions

Prepare Cucumbers

1. Wash and scrub cucumbers

2. Cut a small slice off the end on the blossom side. This will help prevent the cucumbers from softening.

3. Cut wide cucumbers into quarters lengthwise and halve quarters of longer cucumbers to fit into jars.

   I like to set aside an extra jar to make sure the length of the cucumber is under the jars neckline.

4. Place cucumbers in an ice water bath.

   You can also prep the cucumbers in an ice bath up to 8 hours before.

Prepare Canner & Jars

1. Fill a large stock pot or canning pot with water so the jars will be covered by 1-2 inches of water.

2. Check jars for any cracks or chips. Wash with hot soapy water, rinse well and place in canning pot.

3. Wash the sealing lids and bands in hot soapy water.

   Place sealing lids in small pot and simmer

4. Heat the jars in canning pot.

   No need to sterilize as final processing will be longer than 10 minutes (remember with the process time for canning food is 10 minutes or more at 0-1,000 ft elevation, the jars will be sterilized during processing in the canning pot.

Prepare Brine

1. In a medium size pot, combine vinegar, water and pickling salt.

   Bring to boil and simmer five minutes until salt is dissolved.

   If preferred, you may add 2-3 Tbsp of sugar to the vinegar brine to cut down the acidity of the vinegar without turning them into sweet pickles.

Fill Jars

1. Remove hot jars from canner.

   I usually remove one jar at a time, pack it, return it to pot and get another jar.

   Sometimes it can take a few extra minutes to pack the jars tightly, however, if you’re a quick packer, you can remove all the jars, pack them and then return them to the canner.

2. Add 2 dill heads, 2 garlic cloves, 1/2 tsp mustard seeds, 1/4 tsp peppercorns and 1/8-1/4 tsp hot pepper flakes into each pint jar (double if using quart jars).

3. Add cucumbers and pack tightly into jars leaving about 3/4 inch headspace.

4. Fill jar with about 3/4 of the hot vinegar brine

   Using a plastic utensil, remove any air bubbles and pockets.

   Add remaining brine, leaving about 1/2 inch headspace.

5. Wipe the rim with a clean cloth or towel.

   Remove sealing lid from simmering water and place on top of the jar

   Screw band on top and tighten to finger grip tight.

6. Process in hot water bath for 10 minutes for pint jars or 15 minutes for quart jars.