Crispy, Crunchy Dill Pickles (no additives needed!)
Author: 
Recipe type: Canning
 
Perfectly crispy, crunchy dill pickles without any special additives.
Ingredients
  • 5 pounds pickling cucumbers
  • 27 cloves peeled garlic
  • 9 sprigs fresh dill
  • 2¼ tsp. crushed red pepper
  • 5 cups water
  • 5 cups white vinegar (5% acidity)
  • ½ cup pickling salt
  • 9 pint size canning jars w/lids & bands
  • water bath canner
Instructions
  1. Heat up your water bath canner on the stove.
  2. Combine the water, vinegar, and pickling salt in a medium stock pot and bring to the boiling point; turn it down to low heat for a gentle near-simmer.
  3. Gather your jars, wash with hot soapy water, rinse well and set aside.
  4. Into each jar add: 3 cloves peeled garlic, 1 sprig fresh dill, and ⅛- 1/4 crushed red pepper.
  5. Take your cucumbers out of the refrigerator and remove at 1/16-inch slice from the blossom end of each to prevent softening. Smaller cucumbers can be canned whole; others can be cut into slices, spears, chunks, etc.
  6. Pack tightly into jars, leaving 1" headspace.
  7. Cover with water/vinegar/salt brine, leaving 1" headspace.
  8. Secure lids & bands, place into raised rack of canner, and then lower into the boiling water and cover. Immediately set your timer for 5 minutes.
  9. After 5 minutes, remove promptly to cool on wire racks or layers of towels. Store in a cool, dry, dark place.
Recipe by Yellow Birch Hobby Farm at https://www.yellowbirchhobbyfarm.com/crispy-crunchy-dill-pickles-no-additives-needed/