Dill pickles

Step 1

Wash cucumbers well.

Step 2

Chill cucumbers overnight in fridge, or, let soak in a tub or sink of ice water for several hours.

Step 3

Trim both ends off the cucumbers, then halve or quarter them lengthwise. Set aside in a large bowl.

Step 4

Put the vinegar, water and pickling spice (in a spice bag) in a pot. Add salt (or salt sub) and sugar, (or liquid stevia.)

Step 5

Bring to a boil, then simmer covered for 15 minutes.

Step 6

In each half-litre (US pint) jar put: 1 bay leaf, 1 peeled clove garlic, 1 teaspoon dill seed, 1 teaspoon mustard seed, 1/4 teaspoon red pepper flakes per jar, 1/8th teaspoon pickle crisp. (Double all these measurements for litre / US quart jars.)

Step 7

Pack raw cucumber halves or quarters upright into the jars. Leave 2 cm (1/2 inch) headspace.

Step 8

Fill each jar with the vinegar mixture up to 2 cm (1/2 inch) from the top.

Step 9

If you are short of the vinegar mixture, top up the jars with either pure vinegar or a mixture of half vinegar / half water (do NOT use all water.) Bring your top up liquid to a quick boil in the microwave; mind the surge when removing.

Step 10

Debubble, adjust headspace.

Step 11

Wipe jar rims.

Step 12

Put lids on.

Step 13

Process in a water bath or steam canner.

Step 14

Process either size jar for 15 minutes; increase time as needed for your altitude.