Preparing and Canning Pickled Vegetables
Quick Fresh-Pack Dill Pickles
- 8 lbs of 3- to 5-inch pickling cucumbers
- 2 gals water
- 1¼ cups canning or pickling salt
- 1½ qts vinegar (5 percent)
- ¼ cup sugar
- 2 quarts water
- 2 tbsp whole mixed pickling spice
- about 3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)
- about 14 heads of fresh dill (1½ heads per pint jar)
4½ tbsp dill seed (1½ tsp per pint jar)
Yield: 7 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: 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 gals water. Pour over cucumbers and let
stand 12 hours. Drain. Combine vinegar, ½ 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 1½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½-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.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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