These kosher dill pickles are so delicious and a perfect canning recipe for beginners. Can your own homemade dill pickles with garden fresh ingredients! This recipe makes 4 pint jars.
Prepare your boiling water canner. Heat 4 pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
Wash them well and trim the ends off so they measure to be about 3 inches long, then cut them lengthwise into quarters.
Combine the water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat, then lower the heat to simmer.
Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper (if using), and Ball® Pickle Crisp (if desired) into the hot jar.
Pack the cucumber spears into jar, leaving a 1/2 inch headspace (this headspace tool is perfect for this). Trim any cucumbers that may be a bit too tall.
Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Once the water is boiling, process the jars for 15 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes. Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
Notes
Pickling cucumbers hold up to the canning process better than regular cucumbers, so it's worth seeking them out for this recipe.