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Quick fresh-pack dill pickles

Yield: 1 Recipe

Ingredients:

• 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

Instructions:

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

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