I have used this recipe for 3 years now. Each time they have come out crisp and delicious! When I printed the recipe long ago the recipe had a "review" from Sharon that stated she did not use a water bath, that the directions had been changed due to health regulations. So when I make them I stick with the "original" method. As per the original recipe, I invert the jars into boiling water (enough to cover rim) and boil for 10 minutes. I've never had a problem with jars sealing and the pickles are crisp. I do soak the cucumbers in VERY cold water with lots of ice for 2 hours. I then quarter the cucumbers before putting them into the jars. I also add a bit more vinegar and water to make up for my pouring abilities since I tend to spill some of the liquid. The first time I made these I was short on the liquid for the last jar. These pickles are the BEST!
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I have used this recipe for 3 years now. Each time they have come out crisp and delicious!...