Categories: Pickles- Relish- Chow Chow
Ingredients
- 2 1/2 lb. pickling cucumbers, both ends trimmed and cut into 4-inch spears OR slice 1/4-inch thick
- 2 Tbsp. canning salt
- 2 cups chopped dill, plus 4 sprigs, divided use
- 3 cups, apple cider vinegar
- 2 cups water
- 1/4 cup sugar
- 1 Tbsp. yellow mustard seeds
- 2 tsp. caraway seeds
- 1/2 tsp. Ball Pickle Crisp Granules
- 4 cloves garlic, peeled and quartered
Directions
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In a large bowl, combine cucumber spears and canning salt and toss to coat. Refrigerate 3 hours. Drain cucumbers in a colander (do not rinse) and pat dry with paper towels.
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Bundle dill in cheese cloth and secure with twine. In a large pot, combine the dill sachet, cider vinegar, water, sugar, mustard seeds and caraway seeds and bring to a steep 15 minutes. Discard sachet.
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Add 1/8 tsp. Pickle Crisp to each of 4 (1-pint) sterilized canning jars. Divide garlic among jars. Pack each jar tightly with cucumbers and a dill sprig.
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Return brine to a brief boil. Using funnel and ladle, pour hot brine into jars. distributing spices evenly and leaving 1/2 inch head space.
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Slide a wooden skewer along the inside of each jar; pressing the cucumbers slightly to remove air bubbles. Add more brine if necessary. Let jars cool to room temperature, cover with lids and refrigerate at least 24 hours before serving. Pickles will keep, refrigerated for about 3 months.
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makes 4 pints