Crispy Dill Pickles

By cwyorkiex3

When it comes to using up those cucumbers, nothing beats pickle canning recipes. This one, Crispy Dill Pickles, is sure to satisfy.

Ingredients

• 8 pounds pickling cucumbers
• 6 tablespoons dill seed, divided
• 2 tablespoons pickling spice, divided
• 12 whole black peppercorns, divided
• 12 garlic cloves, divided
• 12 grape leaves, divided
• 6 cups vinegar
• 6 cups water
• 3 tablespoons salt

Details

Servings 6
Adapted from grit.com

Preparation

Step 1

Prepare 6 quart or 12 pint canning jars. Wash and drain cucumbers. If cucumbers are larger than 4 inches, cut in half lengthwise. Pack cucumbers in clean, hot jars. For each quart jar, add 1 tablespoon dill seed, 1 teaspoon pickling spice, 2 whole black peppercorns, 2 garlic cloves and 2 grape leaves. Divide in half if using pint jars.
Combine vinegar, water and salt in large saucepot; bring to a boil. Fill packed jars with boiling vinegar solution to within 1/2 inch from top of jar for quarts; 1/4 inch from top of jar for pints. Process in boiling water canner, 10 minutes for pint jars or 15 minutes for quart jars. Yields 6 quarts or 12 pints.