Dill Pickle Cucumbers

You'll also need: clean 1L Mason jars with new lids and bands, a large pot for the salt soak, a boiling water canner or a large pot deep enough to fully submerge the jars, and a jar lifter.

Method:

1. Wash the cucumbers. Trim 1/16 inch off the blossom end and discard; that end carries an enzyme that softens pickles. Leave the stem end intact.


2. Dissolve 3/4 cup salt in 2 gallons of water. Submerge the cucumbers whole in this brine and let stand 12 hours, or overnight in the fridge. Drain.


3. Combine the apple cider vinegar, water, salt and maple syrup in a pot. Bring to a boil, stirring until the salt dissolves.


4. Pack the cucumbers into hot, sterilized 1L jars, whole, halved or cut into spears, whatever fits best. Add the garlic, dill and mustard seed to each jar.


5. Pour the boiling brine over the cucumbers, leaving 1/2 inch of headspace at the top of the jar. Run a thin spatula around the inside of the jar to release air bubbles, top up with more brine if needed, wipe the rims clean, then apply lids and bands.


6. Process in a boiling water canner: 15 minutes 


7. Remove the jars and let them cool undisturbed for 12 to 24 hours. Check that each lid has sealed (it shouldn't flex when pressed). Label with the date and store in a cool, dark place. Properly sealed jars keep about a year unopened. Refrigerate after opening.