Classic Dill Pickle Spears

Ingredients

Instructions

1. 1Wash 7 quart-size canning jars in hot soapy water or run them through the dishwasher, then keep the jars hot until you are ready to fill them (no separate boiling sterilization is needed since this recipe processes for 10 minutes or longer); place new lids in a small pot of hot water and simmer per the manufacturer's directions, keeping them hot until you need them.
2. 2Scrub the cucumbers under cool running water, slice off and discard a thin piece from the blossom end of each cucumber (the end opposite the stem, since it holds softening enzymes), cut each cucumber lengthwise into quarters to form spears, and soak the spears in a large bowl of ice water for 4 to 5 hours to help them stay crisp.
3. 3In a large stainless steel or enamel pot, stir together 6 cups white vinegar (5% acidity), 6 cups water, and 3/4 cup canning salt, and bring the mixture to a full boil over high heat, stirring to dissolve the salt completely.
4. 4Drain the cucumber spears well and pack them vertically and snugly into the hot jars, tucking 1 dill head (or 1 tablespoon dill seed), 1 garlic clove, 1/2 teaspoon mustard seed, and a pinch of red pepper flakes into each quart jar.
5. 5Ladle the boiling vinegar brine over the cucumber spears until they are fully covered, leaving 1/2 inch of headspace between the surface of the liquid and the rim of the jar.
6. 6Run a non-metallic spatula around the inside of each jar to release trapped air bubbles, add a little more hot brine if the headspace has changed, wipe each jar rim clean with a damp paper towel, center a lid on top, and screw on the band until it is fingertip-tight.
7. 7Process the jars in a boiling-water canner with the water level at least 1 inch above the jar tops, timing 10 minutes for pint jars and 15 minutes for quart jars starting once the water returns to a full rolling boil; at 1,001 to 3,000 feet elevation add 5 minutes, at 3,001 to 6,000 feet add 10 minutes, and above 6,000 feet add 15 minutes to those times.
8. 8Turn off the heat, remove the canner lid, wait 5 minutes, then lift the jars out onto a towel-lined counter and let them cool undisturbed for 12 to 24 hours.
9. 9After cooling, press the center of each lid to confirm it is sealed (it should not flex or pop back), remove the metal bands, wipe the jars clean, and label each one with the contents and canning date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before opening a jar so the dill flavor fully develops, and refrigerate any opened jar.
11. 11Never reduce the vinegar or pack in more cucumbers than specified relative to the brine, since doing so lowers the acidity and can make the pickles unsafe.