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1
In large saucepan, combine water, salt, and vinegar. Heat over medium heat until dissolved.
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2
While this is dissolving, prep your cucumbers. Chop off the ends. Then either cut them into slices, spears, or leave them whole, according to their size, and/or your preference.
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3
Place 2 sprigs of dill into each pint jar. Also add 1/2 of a garlic clove (approximate) to each jar. (Note: if you prefer having the garlic in slices then go ahead and slice each half clove before putting in the jars) Then add as many cucumbers as you can fit. Fill the jar with the hot brine up to about 1/2 inch from top.
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4
Heat canning lids, then put on jars and close with canning rings. Set jars on counter and let them sit there for 12-24 hours.
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5
Note: if you prefer to store these in your refrigerator and eat them immediately, you can omit the following canning part. They are fine to eat this way. I do the canning because I don't have enough room in my fridge for alot of pickles.
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6
To can pickles:
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7
Can in a boiling water bath: You will want to put water in your canner, add your jars, and then bring it to a boil.
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8
For crunchy pickles, remove the jars from the canner as soon as the water starts boiling (a real boil). If you don't mind about the crunchiness (or lack there of), you can leave them for 10 minutes in the boiling water bath.
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9
Remove from hot water and set on counter until jars seal.
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10
You will want to let these set on your shelf for a while before opening them (maybe 1 or 2 months), the longer they sit, the better they get.
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11
One of my jars didn't seal after the canning process, so I had to go ahead and taste it today, and now I don't want to stop eating them! If you like those sour dill pickles, you will love these. The slices are perfect for burgers, the spears are great for eating right out of the jar!!!
