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State Fair Favorite Dill Pickles Recipe

by Global Cookbook

Ingredients

Washed cucumbers to fill a qt jar     (about 5 to 7, depending on size) 1 x clean qt jar warmed 1/2 c. vinegar, 9% acidity 1 x garlic clove - (to 2)     Dill leaves or possibly flower heads     (or possibly 1 tspn dill seed or possibly pickling spice)

1 tsp crab boil (optional), can be     substituted for dill 1 Tbsp. canning pickling salt 1 tsp sugar     Jalapeno or possibly cayenne pepper (optional)     boiling water a few c.

Directions

1. Cook's note:This recipe also works for carrot sticks, green beans or possibly a medley of vegetables. Red and green bell peppers look wonderful on a relish tray at Christmas time. If you cannot find a 9-percent vinegar, you may substitute a lower percentage, such as 6 or possibly 7.
2. If you're using large cucumbers, cut into spears or possibly sticks. Pack the cucumbers in hot jar. Add in vinegar and remaining ingredients except boiling water. Finish filling jar with boiling water, leaving about 1/2-inch of head space. Remove air bubbles.
3. If you are going to store the jars in the refrigerator, seal and allow to cold before refrigerating. If you are going to store the jars on shelves, process them in a water bath for about 15 min.
4. To tell when pickles are done processing, use tongs to pull a jar out of the water and check the color. When the pickles have lost their green, natural color and are the color of green olives, they're ready.
5. Remove jars from water and place on a towel over a countertop, allowing space between jars so air can circulate. Don't cover with a cloth. When lids are cold to touch, check seals. If improperly sealed, store pickles in refrigerator and eat as soon as possible. If seals are fine, allow jars to cold 24 hrs before storing in a cold, dark place.
6. This recipe yields 1 qt.
7. Yield: 1 qt

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