Cooking Recipe Quick Fresh-Pack Dill Pickles
Recipe Ingredients
Directions
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