Last weekend, I made refrigerator pickles. Today I picked up some pickle crisp and made regular dill pickles. This is the easiest dill pickle recipe you can make. It's also easy to scale up or down depending on how many cucumbers you have. An all around great canning recipe!
Quick Dill Pickles
Makes 4-6 pints (depending on how you cut the cucumbers)
3 pounds cucumbers
3c white vinegar
3Tbsp pickling salt
4-6 cloves garlic
4-6 sprigs of fresh dill OR 4-6tsp dill seed
about 1tsp pickle crisp (optional, but makes a much tastier pickle in my opinion)
1. Prepare canning jars and lids and canner. Put the jars in the canner so they warm up.
2. Wash the cucumbers and slice the blossom end off (the blossom end has enzymes that will soften the pickles).
4. Mix the vinegar, water and salt in a pot and bring to a boil.
8. Apply lids and bands and process in a boiling water bath for 10 minutes (15 minutes if you're doing quarts). Adjust times if you are at an altitude about 1,000feet.
If you are new to boiling water bath canning, I suggest you read the guide at the National Center for Home Food Preservation before you get started.