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Kosher Dill Pickles

Serve these crisp pickle spears, alongside your favorite sandwich, on a relish tray, chopped for potato salad or simply eat 'em straight from the jar!
Course: Canning
Cuisine: American
Servings: 2 quarts

Ingredients

  • 3 1/2 lbs. (about 14 small to medium) pickling cucumbers
  • 2 sprigs fresh dill
  • 2 c. water
  • 1 c. vinegar (5% acidity)
  • 1/4 c. Ball kosher dill pickle mix
  • 2 quart glass preserving jars with lids and bands

Instructions

  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Wash the pickling cucumbers. Cut ends off cucumbers and cut into spears.
  • Combine water, vinegar, and the kosher dill pickle mix in a medium saucepan. Heat to a boil.
  • Pack spears into hot jars. Top with a sprig of fresh dill. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles and wipe the rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  • Process in boiling water canner for 15 minutes, adjusting for altitude. For best flavor, allow pickles to stand for 4-6 weeks.