Quick fresh-pack dill pickles
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Pickling cucumbers (3- to 5-inch size) |
| 2 | gallons | Water |
| 1¼ | cup | Canning or pickling salt* |
| 1½ | quart | Vinegar (5 percent) |
| ¼ | cup | Sugar |
| 2 | quarts | Water |
| 2 | tablespoons | Whole mixed pickling spice |
| 3 | tablespoons | Whole mustard seed |
| 14 | Heads fresh dill; OR... | |
| 4½ | tablespoon | Dill seed |
| 1,001 - 6,000 ft: 15 min. | ||
| Above 6,000 ft: 20 min. | ||
| 1,001 - 6,000 ft: 20 min. | ||
| Above 6,000 ft: 25 min. | ||
Directions
Yield: 7 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain.
Combine vinegar, ½ cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 tsp mustard seed and 1-½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 15 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias