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Yield: About 7 Pints
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Place all of the pickling liquid ingredients in a pot, and bring to a simmer. Once at a simmer, let it go for about 5 minutes, and then you are ready to top your jars.
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In each jar, put 1-2 garlic cloves, 1 teaspoon of mustard seed, 1/8 teaspoon of Pickle Crisp Granules, and 3 springs of fresh dill.
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Stack your cucumbers neatly, fitting as many in each jar as possible.
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Top the jars with your pickling liquid, leaving 1/2 inch headspace.
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Wipe the rims and top with hot lids and clean rings.
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Process in a water bath canner for 10 minutes (adjust time for your altitude).