Quick Fresh-Pack Dill Pickles

  • 8 lbs of 3 to 5 inch pickling cucumbers
  • 2 gallons of water
  • 1-1/4 cups canning or pickling salt (divided)
  • 1-1/2 quarts vinegar (5%)
  • 1/4 cup sugar
  • 2 quarts water
  • 2 Tbsp whole mixed pickling spice
  • About 3 Tbsp whole mustard seed (1 tsp per pint jar)
  • About 14 heads of fresh dill (1-1/2 heads per pint jar) or 4-1/2 Tbsp dill seed (1-1/2 tsp per pint jar)
  • Yield: About 7 to 9 pints
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 gallons 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 hot 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. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process as below:
Packing Method Jar Size Process Time in Minutes at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Raw Pints 10 15 20
Quarts 15 20 25

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