Recipe by Terri McCarty, Cincinnati, Hamilton
First place, 3303, Class No. 1, 2016 | Baking Temperature: Boiling water bath | Baking Time: 20 minutes | Yield of recipe: 8 pints
Ingredients
- 18 to 20 cucumbers, 3-4 inches long
- 8 heads fresh dill seed
- 2 tsp dried dill weed
- 4 tsp mustard seed
- 1 generous tsp Ball brand Pickle Crisp
- 2 cups white vinegar
- 4 cups water
- 2 tbsp pickling salt
Instructions
- Scrub cucumbers and cut into spears. Pack into 8 hot pint jars.
- To each pint, add one head of dill seed, 1/4 dried dill weed, 1/2 tsp mustard seed, and 1/8 rounded tsp of Ball Pickle Crisp over the top of the cucumber spears.
- Prepare the brine by combining vinegar, water, and pickling salt; bring to a boil.
- Ladle hot brine over cucumbers and spices, filling jars to within half-inch of top. Adjust two-piece lids.
- Process in boiling water bath for 20 minutes (begin timing as soon as jars are placed in water).