State Fair Favorite Dill Pickles

By á-170456

Ingredients

• Washed cucumbers to fill a quart jar
• (about 5 to 7, depending on size)
• 1 clean quart jar warmed
• 1/2 cup vinegar, 9% acidity
• 1 garlic clove - (to 2)
• Dill leaves or flower heads
• (or 1 tspn dill seed or pickling spice)
• 1 teaspoon crab boil (optional), can be
• substituted for dill
• 1 tablespoon canning pickling salt
• 1 teaspoon sugar
• Jalapeño or cayenne pepper (optional)
• boiling water a few cups

Preparation

Step 1

Cook's note: This recipe also works for carrot sticks, green beans or a medley of vegetables. Red and green bell peppers look wonderful on a relish tray at Christmas time. If you can't find a 9-percent vinegar, you may substitute a lower percentage, such as 6 or 7.

If you're using large cucumbers, cut into spears or sticks. Pack the cucumbers in warm jar. Add vinegar and remaining ingredients except boiling water. Finish filling jar with boiling water, leaving about 1/2-inch of head space. Remove air bubbles.

If you are going to store the jars in the refrigerator, seal and allow to cool before refrigerating. If you are going to store the jars on shelves, process them in a water bath for about 15 minutes.

To tell when pickles are done processing, use tongs to pull a jar out of the water and check the color. When the pickles have lost their green, natural color and are the color of green olives, they're ready.

Remove jars from water and place on a towel over a countertop, allowing space between jars so air can circulate. Do not cover with a cloth. When lids are cool to touch, check seals. If improperly sealed, store pickles in refrigerator and eat as soon as possible. If seals are fine, allow jars to cool 24 hours before storing in a cool, dark place.

This recipe yields 1 quart.