Ingredients

The following ingredients have 4 Servings
  • 2 & 1/2 pounds pickling cucumbers (about 3-4 inches)
  • 2 & 1/2 cups water
  • 2 cups white vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup Ball® Salt for Pickling and Preserving
  • 4 cloves garlic
  • 4 bay leaves
  • 12 fresh dill sprigs
  • 2 teaspoons yellow mustard seeds
  • 4 small hot peppers (optional)
  • 1/2 teaspoon Ball® Pickle Crisp (optional)

Instruction

  • Prepare the boiling water canner. Heat the jars in simmering water until ready to use, do not boil. Wash the lids in warm soapy water and set aside with bands.
  • Wash the pickling cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim the stem ends so the cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
  • Combine water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to a simmer.
  • Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper, and Ball® Pickle Crisp (if desired, add 1/8 teaspoon to each jar) into a hot jar. Pack the cucumber spears into the jar, leaving a ½ inch headspace. Trim any cucumbers that are too tall.
  • Ladle the hot brine into a hot jar leaving a ½ inch headspace. Remove any air bubbles. Wipe the jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process the jars for 15 minutes in boiling water covered, adjusting for altitude. Turn off the heat, remove the lid, and let jars stand 5 minutes in the water canner. Remove the jars and cool for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.