Ingredients
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4 pounds small pickling cucumbers
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2 cups water
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2 cups distilled white vinegar
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1/4 cup white sugar
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1/4 cup pickling salt
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3 tablespoons dill seed
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2 tablespoons mustard seed
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1 tablespoon crushed red pepper
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7 pint-sized canning jars with lids and rings
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7 cloves garlic
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7/8 teaspoon pickle crisp
Directions
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Cut blossom end from cucumber. Cut in desired shapes. Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
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Place the water, vinegar, sugar, pickling salt, and and spices into a saucepan. Bring to boil, then simmer for 15 minutes.
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Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top.
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Place 1/8 teaspoon of pickle crisp and 1 clove of garlic into each jar.
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Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
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Place a rack in the bottom of a large stockpot and fill with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.
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Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended by your county Extension agent.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool.
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Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
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If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.
