These dills have a little added sweetness to tame the acidic edge.
Make sure you follow the jar prep and final processing instructions exactly to keep your pickles safely storable at room temperature.
Canning equipment
4 clean 500 mL mason jars
4 two-piece closures, new
1 boiling water canner or stock pot that is at least 3 inches deeper than the jar height
1 canning rack (for your pot)
1 canning jar lifter (optional but handy)
Ingredients
12-16 baby cucumbers (as fresh as possible)
2 cups white vinegar
2 cups water
2 tbsp + ¼ tsp Kosher salt
2 tbsp granulated sugar
4 large stems of fresh dill
4 cloves garlic
2 tsp mustard seeds
Method
Place 4 X 500ml mason jars onto the rack in pot and fill with cool water that reaches the top of the jars. Cover and bring the water to a simmer but do not boil. Turn the heat off, jars will stay hot.
Set the screw bands of your closures aside to remain cool. Put the lids in a small pot and bring water to a simmer. Then set that aside off the heat.
Cut a thin slice off the end of each cucumber. Now halve and quarter them.
(If the cucumbers are long you may have to shorten them to fit the jars.)
In a large pot, combine white vinegar, water, kosher salt and sugar. Bring the mixture to a boil until salt and sugar dissolve.
Remove the jars from the canner and put one stem of dill, one clove garlic, and 1/3 teaspoon mustard seed in each jar. Pack the cucumbers into the jar. Leave some headspace.
Pour the boiling pickling mixture over the cucumbers until the liquid is ½ inch from the rim and cucumbers are completely covered.
Wipe the top of jar and the threads with a clean cloth.
Using tongs remove a lid from the hot water. Place on top of the jar and twist on the screw band.
Repeat with the rest of the jars.
Place jars back into the canner or stock pot, onto the canning rack. Make sure they are covered by a minimum of 1-inch hot water.
Put the lid on the pot and bring the water to boil over high heat. Process (boil rapidly) for 10 minutes. Do not start the 10 minutes until the water is fully boiling.
At the end of 10 minutes turn off the heat and let the jars stand for 5 minutes. Remove the jars with your canning jar lifter or tongs (do not tilt them) and place them on a kitchen towel. Allow to cool for 24 hours without being disturbed.
After 24 hours check the lids. The center of the jars should be concave to show a proper seal.
Sue Riedl