I have been somewhat obsessed with pickling everything I can get my hands on these days, but haven't made straight up dill pickles until this afternoon. As in all canning projects, the key is to have well-sterilized canning jars and lids; and properly sized pickles for the jars if you intend to make spears. We opted for a few jars of spears, but made mostly pickle rounds using a handy-dandy little wavy slicer.
This pickling session was a cinch. Mandy already had the jars prepared and all we had to really do was wash and slice up the pickling cucumbers, which we did while simmering the brine. We kept it really, really simple by purchasing a pre-mixed kosher dill pickle blend of herbs and spices. Just add vinegar and water, simmer and pour over jars stuffed with pickles rounds. Once the lids and rings were secured, we steam bathed them for a few minutes until they sealed. Done. Pickles.
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