How to Make Easy Dill Pickles

1. Clean and heat 8 pint jars. (See below for how to prepare jars.)
2. Wash and slice the cucumbers into thick slices. Be sure to trim the ends off the cucumbers. They bud end contains an enzyme that can make the pickles soften.
3. In a large saucepot, combine vinegar, water and salt. Bring to a boil.
4. Place one clove of garlic and one teaspoon of dill seed in each jar. Pack the cucumbers into the jar. You want the cucumbers tight but not so tight that you bruise them as you pack the jar.

5. Pour the brine into the jar, leaving ½ inch headspace. Add 1/8 teaspoon of pickle crisp per jar, if using. (Headspace (how much brine is in the jars) is very important. Too little and it can impact the quality of the pickles. Too much and the jars can leak during processing.)

6. Wipe the rims of the jars. Apply lids and rings, tighten to fingertip tightness. Process in a boiling water bath for 10 minutes.
7. When 10 minutes are up. Turn off heat. Allow jars to stay in the water for 2 minutes. (Use a timer.) Remove the jars from the pot. Place on a towel-lined counter or table. Allow them to cool for 24 hours. When the jars are cool, remove the rings, wipe the jars and check the seals.

8. Pickles can be stored in a cool, dry place for up to a year.

How to Prepare Jars

1. Wash jars and inspect for any cracks. Place a rack or silicone liner in the bottom of a large pot. Place empty jars in the pot. Fill with water. (Water should cover the empty jars by 1-inch.

2. Bring the water to a simmer. Heat jars for 10 minutes. This prevents the jars from cracking when you ladle hot liquid into them.

3. Fill jars as directed

4. Return jars to pot. Check that there is one to two inches of water covering the jars.

5. Cover pot. Increase heat and bring water to a boil. When the water reaches a boil, start your timer. Process (boil) the jars for the directed processing time. Maintain a rolling boil for the processing time.

6. After processing time completes, turn off the heat. Remove the lid from the pot. Allow the jars to sit in the pot for 2 to 5 minutes. Then lift jars out of the canner and place on a dry towel.