1-2teaspoons Mustard Seedwhole seeds, measurement per pint jar
Fresh Dill1 to 1 1/2 heads per pint, or use dill seed (1 to 1 1/2 teaspoons per pint jar)
1cloveGarlicper jar (optional)
Instructions
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
Raw Pack only
Wash cucumbers, slicing off the blossom ends.
Dissolve 3/4 cup salt in 2 gallons water.
Soak cucumbers in saltwater for 12 hours.
Drain.
Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water in pot.
Place pickling spices in cheesecloth in pot. Add to the pot and bring brine to a boil. Lower heat and simmer.
Drain cucumbers and pack in jars.
Add Mustard seed, 1-2 tsp. per pint Add Dill ,1 to 1 1/2 heads per pint or 1 to 1 1/2 tsp. seed per pintAdd Garlic 1 clove per jar (optional)
Fill jars with brine, leaving 1/2" headspace.
Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.
Notes
Processing with a Water Bath CannerPlace the jar in the warm canner. Proceed to fill all jars placing them in the canner.When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you'll start your timing. Process for the length of time on the chart below. Adjust for your altitude. After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away! Processing Times for Water Bath Canner (Raw Pack) Altitude - Pints 0-1,000 ft - 10 minutes1,001-6,000 ft - 15minutesAbove 6,000 ft - 20 minutesProcessing Times for Water Bath Canner (Low-Temperature Process)This recipe is safe for low-temperature processing. Remember to use a thermometer and monitor your time carefully. (This is a different method than the water bath method above.)Have your canner ready and half full of warm water (about 120°F to 140°F). Also, have a kettle or other pot of hot water ready. Place filled jars in the half-full canner. Now add hot water to 1” above the tops of the jars. Heat the water and maintain a temperature between 180°F to 185°F.Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in a typical water bath processing, but it is a lower heat. When 30 minutes is up, turn off the heat and remove your jars to a counter to cool.Adapted from: The National Center for Home Food Preservation