To make crisp dill pickles, first prepare a brine solution using vinegar, pickling salt and water. Place cleaned fresh cucumbers in a canning jar, and add dill and mustard seeds. Ladle hot brine into the jar, leaving approximately 1/2 inch of headspace. Finally, seal the jar using a boiling water bath, and let stand for about a week.
Crisp dill pickles are best made using fresh cucumbers that are picked when the vegetables are dark green, firm and have warts and bumps on the surface.
To make the brine solution for the pickle, combine 3 3/4 cups cider or white vinegar, 3 3/4 cups water and 6 tablespoons of pickling salt in a saucepan, and bring the mixture to a boil.
Rinse the cucumbers under clean water, remove the stems, and slice about 1/4 inch from both the ends. Put 5 or 6 cucumbers in a pint glass jar, while leaving a headspace of about 1/2 inch. Add 3 to 4 teaspoons of dill seeds and 1/2 teaspoon of mustard seeds in the jar.
Use a funnel to ladle the brine solution into the jar. After adding brine, clean the jar's edge with a paper towel, and tighten the lid. Process the jar by placing it in a boiling water bath canner. Place the cover on the canner, and allow the jar to boil for approximately 10 minutes. After 10 minutes, take the jar out, cool, and let stand at room temperature.
Store the canned dill pickles unopened in a dark, cool area for a maximum of one year. If the jar is opened, store in a refrigerator.