Ball Pickle Crisp Directions Food

FAVORITE KOSHER DILL PICKLES

Steps:

• Cut 1/4" from both ends of each cucumber and discard. Cut into spears.
• Toss with 2 tablespoons pickling salt. Let stand at room temperature at least 3 hours and up to 12 hours. Rinse very well.
• Prepare canning equipment.
• Combine vinegar, water, remaining 2 tablespoons salt and dill weed in a non-aluminum saucepan. Bring to a boil.
• In hot jars, place Ball Pickle Crisp, 1 garlic clove; pack in cucumbers.
• Ladle hot brine through a fine mesh sieve (to strain out the dill weed) over cucumbers; leaving 1/2" head room.
• Wipe rims, add hot lids and rings, finger tighten and process quarts 15 minutes/pints 10 minutes in a boiling water bath.
• Remove without tilting to a heatproof surface. Cover loosely with a towel and leave undisturbed until cool.
• Label and store in cool, dark place.

CLASSIC CRISP BREAD AND BUTTER PICKLES

Steps:

• Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
• Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
• Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner, adjusting for altitude.