QUICK, FRESH-PACK DILL PICKLES In this recipe, the cucumbers will need to soak for 12 hours. So start this the day before you plan to can them so they can soak overnight or start in the morning and can them in the evening. Yields 7–9 pint jars Ingredients
• 8 pounds pickling cucumbers (3-4” long) • 2 gallons water • 1 1/4 cups canning or pickling salt • 1 1/2 quarts vinegar (5% acidity) • 1/4 cup sugar • 2 quarts water • 2 Tbsp. pickling spice mix. (See recipe on page xx.) • Whole mustard seed (1-2 tsp. per pint jar) • Fresh dill (1 1/2 heads per pint) or dill seed (1 1/2 tsp. per pint jar) Supplies
• • • •
Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions. 1. Wash cucumbers, slicing off the blossom ends.
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PICKLES & CONDIMENTS
2. Dissolve 3/4 cup salt in 2 gallons water. 3. Soak cucumbers in saltwater for 12 hours. 4. Drain. 5. Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water in pot. 6. Place pickling spices in cheesecloth in pot. Add to the pot and bring brine to a boil. Lower heat and simmer. 7. Drain cucumbers and pack in jars. 8. Add mustard seed (1 tsp. per pint) and dill (1 head per pint or 1 tsp. seed per pint). 9. Fill jars with brine, leaving 1/2” headspace. 10. Remove air bubbles, wipe rims clean, and place seals and rings. 11. Place jars in the warm canner. 12. Process according to chart or use low-temperature process below. Processing Times for Water Bath Canner (Raw Pack) Altitude
Pints
0-1,000 ft
10 minutes
1,001-6,000 ft
15 minutes
Above 6,000 ft
20 minutes
