Ingredients

• 2 tablespoons Ball® Mixed Pickling Spice
• 2.5 cups cider vinegar
• 2.5 cups water
• 0.5 cups granulated sugar
• 0.33 cups Ball® Preserving & Pickling Salt
• 3 bays leaves
• 3 garlics cloves
• 1.5 teaspoons mustard seeds
• 3 heads fresh dill
• 8 cups sliced , 1/4-inch slices
• 0.13 teaspoons Ball® Pickle Crisp® Granules
• 3 Ball® or Kerr® Pint , 16 oz

Instructions

1. 1 Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Tie pickling spices in a square of cheesecloth, creating a spice bag.
3. 3 Combine vinegar, water, sugar, pickling salt, and spice bag in a stainless steel saucepan over medium-high heat. Bring to a boil, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4. 4 When the pickling liquid is almost finished, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
5. 5 Remove pint jars from the simmering water; place 1 bay leaf, 1 garlic clove, 1/2 teaspoon mustard seeds, and 1 head dill into each jar. Pack cucumber slices into hot jars, leaving 1/2 inch headspace. Divide pickle crisp granules between the jars.
6. 6 Ladle hot pickling liquid into jars, leaving 1/2 inch headspace. Remove air bubbles; measure headspace again. If needed, add more cucumbers to meet recommended headspace. Wipe the rims, then center lids on jars; screw bands until finger-tight.
7. 7 Use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove stockpot lid. Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving