In this video, I show how I was taught by my Grandma to make delicious, crisp dill pickles! This recipe and method are VERY easy and do not require the use of a canner. The high acid and salt from the brine beautifully preserve these cucumbers for months to years!
Getting a crisp pickle can be challenging, with this method, that texture is achieved. When cucumbers are boiled in a canner, they cook, changing the texture. I'd prefer to avoid things like alum or pickle crisp products and rely on the brine ratios to do the preserving.
Please note that the way I do my pickles, what is called the open kettle method of canning, is not a certified or approved canning method. This method does not process jars in any type of canner. According to USDA canning standards, all jars must be canned for a set time. If you want to make sure you follow all the set standards by the USDA, make sure to follow such recipes.
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