Free Recipe Quick Fresh-Pack Dill Pickles
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Quick Fresh-Pack Dill Pickles Recipe
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
Quick Fresh-Pack Dill Pickles Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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