Dill Pickles
Yield: Approximately 8 pints (total yield varies depending on size of cucumbers)
Ingredients
2 overflowing quarts of pickling cucumbers. They can be sliced into coins, lengths, quarters or left whole.
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt. Pickling salt is pure salt without iodine or anti-caking agents.
1 teaspoon dill seed per jar (8 teaspoons total)
1/2 teaspoon mustard seed per jar (4 teaspoons total)
1/2 teaspoon black peppercorns per jar (4 teaspoons total)
Instructions
Wash and slice the cucumbers.
In a large pan, combine vinegar, water and salt. Bring to a simmer.
Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars.
Pour the brine into the jar, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).
Pickles can be stored in a cool, dry place for up to a year.
If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.