Slightly Spicy Dill Pickles
From Ball Fresh Preserver, Yesterday on Tuesday
Yield: 6 pints
Ingredients:
- 4 lb. pickling cucumbers
- 1 gallon water
- 10 Tbsp Ball® Salt for Picking & Preserving,
divided
- 1 qt water
- 3 cups white vinegar (5% acidity)
- 2 Tbsp. sugar
- 1 Tbsp. pickling spice
- 12 fresh dill springs
- 12 garlic cloves
- 2 Tbsp. mustard seeds
- 2 Tbsp. red pepper flakes
Instructions:
1. Wash cucumbers, and trim any that are longer than 5 inches so that they’ll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place spears in a large, clean food safe container. Combine 1 gallon water and 6 Tbsp. salt in a large pitcher, stirring until salt dissolves. Pour over cucumbers; cover and let stand at room temperature 24 hours. Drain.
2. Combine 1 qt. water, next 3 ingredients, and remaining ¼ cup salt in a 3-qt. stainless steel or enameled saucepan. Bring to a boil.
3. Place 2 dill sprigs, 2 garlic cloves, 1 tsp. mustard seeds and 1 tsp. red pepper flakes in a hot jar, and pack tightly with cucumber spears. Ladle hot picking liquid over spears, leaving ½-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in water bath canner. Repeat until all jars are filled.
4. Process jars for 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand for 5 minutes. Remove jars and cool.