These are my Grandfathers recipe for crispy garlic dills. Different states and cities have different rules about what kinds of things we can sell at farmer's markets so be sure to check with your local Health Department to learn what requirements you need to meet and whether this or any other recipe will be legal to sell. When canning, always follow the recommendations and basic canning instructions of the National Center for Home Food Preservation or the latest Ball Blue Book, because those are the experts. Safe canning depends on it!
Aug 2016 note: The salt in this recipe is required as part of the preservation. Here is what the NCHFP says about salt content and pickles: ""However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required." http://nchfp.uga.edu/how/can_06/prep_foods.html
"Recipes for pickles with reduced sodium content are provided in Guide 6 of the USDA Complete Guide to Home Canning." http://nchfp.uga.edu/publications/publications_usda.html
"PawPaw's Pickles"
Brine:
10 cups of water (boiled and cooled, drinking water or filtered water)
2 cups white vinegar 5% acidity
1 1/4 cups canning salt
Mix together and stir until salt is melted. Do not heat. I mix it all in an empty vinegar bottle so that it is easy to store if I don't use it all immediately.
Into each empty. STERILE, quart jar put:
2 cloves of fresh garlic
2 pods dried red pepper (I used Chile Arbol. Chile Japones, Chile Pequins, or other small dried peppers would work)
2 teaspoons dried dill seed (OR one "bunch" of fresh dill)
1 fresh dill stem if you have it (I usually don't so I skip this part)
2 grape leaves (use one teaspoon unflavored green tea if you can't get grape leaves. do not use black tea, it will discolor the water).
Cut 1/4 inch off the blossom end of each cucumber and discard (it contains enzymes that cause softening). Cut cukes as desired. Pack fresh cucumbers into the jars and pour brine over them to completely cover. Leave 1/2" head space. Put STERILE lids on, finger-tight.
For CRISPY PICKLES, I process using the "Low Temperature Pasturization" method according to the instructions and latest recommendations from the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_06/low_temp_pasteur.html :
Start heating water bath canner to 120 degrees Farenheit, and put jars of pickles in the water, making sure the water covers them by at least one inch, then bring up to 180 degrees F. Use a jelly or meat thermometer and keep between 180 degrees - 185 degrees for 30 minutes. Do not allow to go above 185 degrees. If it falls below 180, start the timer over. After 30 minutes, remove and set aside to cool and seal. They are ready to eat the next day. These are best eaten within 9 months (before opening... after opening, they must be refrigerated and eaten withing a couple of weeks). They will keep longer unopened but will eventually soften. The cucumbers must be covered with brine in the jar at all times, either before or after opening.
