Ball-style dills

• 4 pounds (3- to 5-inch) pickling cucumbers

• 1 gallon plus 1 quart water

• 10 tablespoons Ball Salt for Pickling and Preserving

• 3 cups white vinegar (5% acidity)

• 2 tablespoons sugar

• 1 tablespoon pickling spice

• 12 dill sprigs

• 2 tablespoons mustard seeds

• Ball Pickle Crisp Granules (optional)

Rinse the cucumbers under cold running water, and trim any that are longer than 5 inches so they’ll fit comfortably in the jar. Cut each cucumber lengthwise into quarters. Place the spears in a large, clean container (such as a 12- to 18-quart food-safe plastic pail or basin). Combine 1 gallon of the water and 6 tablespoons of the salt in a large pitcher, stirring until the salt dissolves. Pour over the cucumbers; cover and let stand at room temperature 24 hours. Drain; rinse under cold running water; drain again.

Combine remaining 1 quart water, vinegar, sugar, pickling spice and remaining 1/4 cup salt in a stainless-steel or enameled saucepan. Bring to a boil, stirring until the salt and sugar dissolve.

Place 2 of the dill sprigs and 1 teaspoon of the mustard seeds into a hot, freshly sterilized jar, and pack tightly with the cucumber spears. Ladle the hot pickling liquid over the spears, leaving 1/2-inch headspace. Add 1/8 teaspoon Ball Pickle Crisp Granules to jar, if desired. Remove air bubbles. Wipe the jar rim. Center the lid on the jar. Apply the band, and adjust to fingertip-tight. Place the jar in a boiling water canner. Repeat until all the jars are filled.

Process the jars 10 minutes, adjusting for altitude. Turn o heat; remove the pot’s lid, and let the jars stand 5 minutes. Remove the jars and cool.