Favorite Kosher Dill Pickles

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   ["Cut 1/4"" from both ends of each cucumber and discard. Cut into spears.", "Toss with 2 tablespoons pickling salt. Let stand at room temperature at least 3 hours and up to 12 hours. Rinse very well.", "Prepare canning equipment.", "Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil.", "In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers.", "Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2"" head room.", "Wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.", "Remove without tilting to a heatproof surface. Cover loosely with a towel and leave undisturbed until cool.", "Label and store in cool, dark place."]

* Per serving · 4 servings · Values may vary.

No additional tips available.