Crunchy Dill Pickles
3 qts water
1 Cup Pickling Salt (lower salt 3/4 Cup)
1 qt apple cider vinegar
Bring to a boil
Pack into Quart size mason jars in this order: 1 dill flower (use fresh). 1 clove garlic, 1 piece onion (about 1inch), cucumbers (whole, chunked, spears or sliced). Follow with 1 dill flower, 1 clove garlic, 1 piece onion and ½ tsp mustard seed. Pour in boiling brine and cap immediately.
Process: NO LONGER THAN 10 minutes in a boiling water bath.
Note: This recipe was originally not processed. Using small mouth jars increases the percentage of jars that will seal without processing.
Hot pickles: Omit mustard seed and one pepper of your choice at the bottom and another at the top with the dill.
Jalapeño Garlic Dills: Omit mustard seed antd increase garlic to 10 cloves (5 at the top and 5 at the bottom) place a Jalapeno pepper in the middle of the jar.
Note: For added crunchiness add 1 grape leaf or ½ tsp alum to each jar.
We got this Recipe from Craig Reich of Isabel South Dakota. He had learned it from his mother.
The origional recipe was for the hot pickles. Over the years I learned different methods and ingredient combinations from other picklers. We settled on the Kosher flavor with mustard seeds as our favorite. Try them all and experiment.