Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lb Pickling cucumbers
-(3- to 5-inch size)
2 ga Water
1 1/4 c Canning or pickling salt*
1 1/2 qt Vinegar (5 percent)
1/4 c Sugar
2 qt Water
2 tb Whole mixed pickling spice
3 tb Whole mustard seed
14 Heads fresh dill -- OR...
4 1/2 tb Dill seed
Yield: 7 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off
blossom end and discard, but leave 1/4-inch of stem
attached. Dissolve 3/4 cup salt in 2 gals water. Pour
over cucumbers and let stand 12 hours. Drain. Combine
vinegar, 1/2 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 1-1/2 heads fresh dill per pint.
Cover with boiling pickling solution, leaving 1/2-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.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
