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Quick Fresh-Pack Dill Pickles

Source of Recipe


From "The Complete Book of Home Canning"



List of Ingredients



• 8 pounds of 3- to 5-inch pickling cucumbers
  
• 2 gallons water
  
• 1¼ cups canning or pickling salt (divided)
  
• 1½ quarts vinegar (5%)
  
• ¼ cup sugar
  
• 2 quarts water
  
• 2 tablespoons whole mixed pickling spice
  
• About 3 tablespoons whole mustard seed (1 teaspoon per pint jar)
  
• About 14 heads of fresh dill (1½ heads per pint jar) or 4½ tablespoons dill seed (1½ teaspoons per pint jar)
  






Instructions



1. 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 gallons water. Pour over cucumbers and let stand 12 hours. Drain.
   
   
2. Combine vinegar, ½ cup salt, sugar, and 2 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill hot jars with cucumbers. Add 1 teaspoon mustard seed and 1½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel.
   
   
3. Adjust lids and process pints for 10 minutes.
   
   Makes about 7 to 9 pints