I love pickles. I really do. When I was pregnant, I use to eat the small hamburger slices by the bowl full. I had this thing for sour/tangy food and pickles were just so convenient I also craved lemon freezes…
Anyways, I’m no longer pregnant (obviously), but I still enjoy pickles, as does my daughter. I suspect she became addicted to them while I was pregnant with her, however that works, but one of her favorite “sides” with her usual meal of fish-sticks is a small ramekin of sliced pickles.
This recipe comes straight from the Ball canning website.
This recipe makes for 5 pints of pickles.
3T pickling spice
4 cups apple cider vinegar
4 cups water
3/4 cups sugar
1/2 cup kosher sea salt
5 bay leaves
5 cloves garlic
2 1/2 t yellow mustard seeds
5 heads of fresh dill
13 1/3 cups cucumber slices
1) Place the pickling spice in a square of cheesecloth, and tie closed with twine. (I used cotton crochet thread) This will make a handy little spice bag.
2) Combine the vinegar, water, sugar, salt, and spice bag in a stainless steel pan. Bring to a boil and stir continuously to make sure that the sugar and salt dissolved, and to help the spice bag really get infused into the liquid.
3) Place 1 bay leaf, 1 garlic clove, and 1/2 t mustard seeds in each sterilized jar with 1 head of fresh dill. Pack the cucumbers in the jars, leaving 1/2″ of headspace. Make sure there are no pickles poking up above the 1/2″. You want all of your pickles to be covered by your pickling liquid you made in step 2.
4) Ladle the hot pickling liquid into the jar, maintaining the 1/2″ of headspace. Remove air bubbles and add more liquid as needed.
5) Wipe the rims of the jars to remove any drips or dribbles that may interfere with the sealing process. Position your sterilized lid, and then tighten your sterilized band until fingertip tight.
6) You’ll then process your jars in a boiling water bath canner for 15 minutes. Be sure not to start your timer until the water in your canner has reached a full boil. After the 15 minutes, remove jars from water and let cool over night or for 24 hours.
7) Check your lids for a proper seal. If lids are not sealed, re-process them or refrigerate right away for use.
8) Enjoy your pickles!