These pickles taste best when you use cucumbers straight from your garden. You can also cut the cucumbers into 1⁄4-inch slices to make dill pickle slices instead of spears, if you prefer.
MAKES: ABOUT FOUR 1-QUART JARS
INGREDIENTS:
- 30 to 36 pickling cucumbers (3 to 4 inches long)
- 3 cups white vinegar
- 3 cups water
- 6 tablespoons canning or pickling salt
- 1 bunch fresh dill sprigs
- 4 cloves garlic, peeled
- 2 tablespoons mustard seeds
INSTRUCTIONS:
- Using a soft scrub brush, gently scrub the cucumbers, then rinse well and dry. Cut a 1⁄8-inch slice from the blossom end of each cucumber, then cut each cucumber lengthwise into 4 to 6 wedge-shaped spears.
- In a 3- to 4-quart stainless steel stockpot, combine the vinegar, water, and salt and bring the mixture to a boil over medium-high heat, stirring constantly until the salt is dissolved. Reduce the heat, cover, and keep hot.
- Place a generous layer of dill, 1 garlic clove, and 1½ teaspoons mustard seeds in the bottom of each quart jar.
- Pack the cucumber spears into the bottom of the jars. After you have finished packing the first layer of spears, add another layer of dill and finish packing the jars with another layer of cucumbers, leaving ½-inch headspace.
- Ladle the hot pickling liquid into the jars, covering the cucumbers and maintaining the ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint and quart jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
