Instructions
1-Start by sterilizing your mason jars and: Start by sterilizing your mason jars and lids. Clean well with soap and water, then place in a large pot with water, and let the water boil, then after 5-10 minutes, lower to let the jars simmer while you work on the pickles.
2-Wash and rinse all your cucumbers: Wash and rinse all your cucumbers. Trim off the ends, and then slice into spears, hamburger slices, or any style you want.
3-Add 1 clove of garlic into each: Add 1 clove of garlic into each jar, and then with the rest of the dill seed, mustard seed, and peppercorn, split between all the jars.
4-Add in the pickles, packing the jars: Add in the pickles, packing the jars as tight as you can.
5-Add your water, vinegar, pickling salt and: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve.
6-Pour the pickle brine into the prepared: Pour the pickle brine into the prepared jars. Leave 1/2″ of space at the top. Then place seals on and lightly seal hand tight. Don’t do too tight.
7-In your water canning pot, you will: In your water canning pot, you will place your fitted rack in. Fill with water and bring to a full boil. Lift the rack out and place jars on the rack and lower into the water.
8-Make sure all the jars are fully: Make sure all the jars are fully submerged and boil for 10 minutes if pint size, and 20 minutes if quart size jars.
9-Once done, remove the jars carefully and: Once done, remove the jars carefully and place on a towel lined cooling rack.
10-The seals will pop as they lock: The seals will pop as they lock tight. You should expect them to all seal within 12-24 hours of being canned.
11-Store your canned dill pickles in a: Store your canned dill pickles in a pantry or cool dry place for up to 1 year. Best to allow the pickles to sit at least 3 weeks, the longer they sit the more flavor.