Quick Fresh-pack Dill Pickles Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
8 lbs: Pickling cucumbers, 3- to 5-inch size
2 gallon: Water,
1 1/4 cup: Canning or pickling salt*,
1 1/2 quart: Vinegar, 5 percent
1/4 cup: Sugar,
2 quart: Water,
2 tbsp: Whole mixed pickling spice,
3 tbsp: Whole mustard seed,
14 Heads: fresh dill, OR...
4 1/2 tbsp: Dill seed,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp