Prep time 20 mins

Cook time 20 mins

4 quart Jars

Ingredients:

4 pounds pickling cucumbers

For each quart jar add the following:

3-4 Heads of fresh Dill or 1 tablespoon dried whole dill seed

2-3 large cloves of garlic peeled

12 whole black peppercorns

½ small bay leaf

¼ teaspoon whole mustard seed

1 fresh grape leaf (Grape leaf will help to keep your pickles crisp or you could you use 1 ½ teaspoon per quart of Ball’s Pickle Crisp)

Brine:

In a large pot add:

1 cups White Vinegar

8 cups water

½ cup pickling salt (use only non-iodized salt.)

Bring to a boil.

Place lids and rings into a bowl. To clean and sterilize, pour boiling hot water over them.

Fill the water canner with the appropriate amount of water to cover the canning jars for processing. Wash jars and place them on the rack of the canner. Bring water to boil to sterilize jars.

In a large pot add 1 cup white vinegar, 8 cups water and 1/2 cup pickling salt. Bring brine to boil.

Scrub the cucumbers and take off a small slice off the blossom end of the cucumbers. If left on the blossom end can release a compound that can cause soft pickles.

Into jars add dill, garlic, black peppercorns, bay leaf, mustard seed and grape leaf.

Pack the cucumbers into the jars on top of the spices. Leave ½ inch head space between the top cumbers and the rim of the jar.

Pour hot brine over the cucumbers and leave ½ inch head space. Using a butter knife remove the air bubbles from the jars by stirring lightly. Wipe the rims of the jars with a paper towel and place lids and rings on the jars.

Place jars in canner, drop the tray down to immerse the jars, make sure there is at least one inch of water over the lids. Bring water to boil and process for 20 minutes. Let pickles sit for two to three weeks before eating for best flavor.