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Fresh Pack Dills

Ingredients
  Pickling cucumbers 9 Pound (5 inch)
  Salt 1 1⁄2 Cup (24 tbs) (Canning/pickling)
  Sugar 1⁄4 Cup (4 tbs)
  Water 9 Cup (144 tbs)
  Cider vinegar 5 Cup (80 tbs) (5% acid strength)
  Pickling spices To Taste
  Fresh dill 24
  Mustard seeds 16 Teaspoon
Directions

GETTING READY
1) Wash cucumbers; cut 1/16" off blossom end.
2) In 3-gal crock, place the cucumbers.
3) Make brine by adding 1 1/2 c salt to 2 gals water.
4) Cover thr cucumbers with the brine and cover the crock.
5) Let stand 12-18 hours in cool place.
6) Drain the cucumbers.

MAKING
7) In 5-qt kettle, combine 3/4 c salt, sugar, 9 c water and vinegar.
8) Tie pickling spices in cheesecloth bag; add to pot.
9) Boil the liquid.
10) Let stand while you pack jars.
11) In the 8 sterilized hot quart jars, pack the cucumbers
12) Place 3 dill heads and 2 tsp mustard seeds in each jar.
13) Reheat syrup to boiling; remove spice bag.
14) Pour liquid over cucumbers, filling to within 1/4" of jar top.
15) Wipe jar rim; adjust lids.
16) Process in boiling water bath 10 minutes.
17) Start to count processing time when water in canner returns to boil.
18) Remove jars and complete seals unless closures are self-sealing type.

SERVING
19) Serve the pickled cucumbers as side dish or use them to make sandwiches.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Dill
Interest: 
Everyday

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