Learn How To Make Kosher Dill Pickles with the Ball Blue Book of Preserving.
- 8 pounds Kirby cucumbers or pickling cucumbers
- 3/4 cup sugar
- 1/2 cup Ball Salt for Pickling & Preserving
- 1 quart 5% Vinegar
- 1 quart water
- 3 Tablespoons Ball Mixed Pickling Spice
- 3 teaspoons mustard seed
- 7 heads of dill
- 7 bay leaves
- 7 cloves garlic, peeled
- 7 red hot peppers
- Ball Pickling Crisp
- Wash and prepare jars and lids following safe canning practices.
- Rinse the cucumbers and peppers in cold water. Drain.
- Trim each end off the cucumbers.
- Slice the cucumbers into sandwich slices or rounds using a mandoline.
- Or cut cucumbers into quarters if you’d like.
- Tie the Ball Pickling Spices into a square of cheesecloth.
- Secure the spice bag with a rubber band.
- Combine the sugar, salt, vinegar, and water in a saucepan.
- Add spice bag and bring to a boil, stirring until the sugar dissolves.
- Reduce heat to a simmer and simmer for 15 minutes.
- Remove spice bag.
- Working with 2 hot jars at a time place 1/2 teaspoon mustard seed, one head of dill, 1 bay leaf, 1 clove of garlic,
- and one pepper in the bottom of each jar.
- Pack the cucumber slices, rounds or wedges into the jar being sure to leave 1/2-inch head space (trim pickle slices or wedges if needed).
- To each jar add 1/8 teaspoon of Pickle Fresh if using.
- Carefully ladle the hot pickling liquid into the jar leaving 1/2-inch head space.
- Remove air bubbles.
- Add enough pickling liquid to bring the head space back to 1/2 if needed.
- Wipe rims and place a flat lid and a band on the jar and tighten just to finger tight.
- Process in a hot water bath for 15 minutes.
Calories are per pint jar.
- Category: Canning Recipe
- Method: Hot Water Bath Canning
- Cuisine: American
- Serving Size: 1 Spear
- Calories: 343