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  • Serves: 1 Recipe

Quick Fresh-Pack Dill Pickles

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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

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.

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