E R S H (paletteable) wrote,


"Dill Pickles"

I've made a crate of bread & butter pickles from our Yamatos. Today was the day to try something different. Here's a recipe based on one from last year's canning class. This was an IFAS (UF Extension) class, and I halved the recipe, and used Yamatos rather than Kirbys, so double away - and use those little ol pickling cukes whole!

NOTE: This recipe assumes that the cook is familiar with the principles of boiling water canning (jar sterilization, etc). Prior to making this recipe, learn how to can.

Quick Fresh Pack Dill Pickles
(makes 6 pints)

4 pounds pickling cukes
1 gallon water
5/8c canning salt
3 c cider vinegar
2 T sugar
1 T whole mixed pickling spice
1 1/2 T mustard seed
2 1/2 T dill seed

Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached. (I couldn't do that, as my jars are not 2 feet long - but the cukes are.) Dissolve 3/8 c salt in 1 gallon of water. Pour over cucumbers and let stand 12 hours. (I cut the cukes into 5" lengths, then halved them. After dousing in salty water, I popped them in the fridge overnight.)

Drain the cukes. Rinse them. Combine vinegar, 1/4 c salt, sugar and 1 qt water. Add mixed pickling spices tied in a clean white cloth (cheesecloth). Heat to boiling. Fill jars with pickles. Add 1 t mustard seed and 1 1/2 t dill seed (or 1 1/2 heads fresh dill) per pint jar. Cover with boiling picling solution, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes for pints and 15 minutes for quarts in a boiling water bath.
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