Canning Quick-pack Dill Pickles

Michigan State University Extension
Preserving Food Safely - 01600865

Canning Quick-pack Dill Pickles

GUIDE 6:20                                                  
QUICK FRESH-PACK DILL PICKLES                               

8 lbs of 3- to 5-inch pickling cucumbers                    
2 gals water                                                
1-1/4 cups canning or pickling salt                         
1-1/2 qts vinegar (5%)                                      
1/4 cup sugar                                               
2 quarts water                                              
2 tbsp whole mixed pickling spice                           
3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)     
14 heads of fresh dill (1-1/2 heads per pint jar) or        
4-1/2 tbsp dill seed (1-1/2 tsp per pint jar)               

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 as below or use the low-            
temperature pasteurization treatment.                       

treatment results in a better product texture but must be   
carefully managed to avoid possible spoilage. Place jars    
in a canner filled half way with warm (120-140 degrees F)   
water. Then, add hot water to a level 1 inch above jars.    
Heat the water enough to maintain 180-185 degree F water    
temperature for 30 minutes. Check with a candy or jelly     
thermometer to be certain that the water temperature is     
at least 180 degrees F during the entire 30 minutes.        
Temperatures higher than 185 degrees F may cause            
unnecessary softening of pickles. CAUTION:  Use only when   
recipe indicates.                                           

Recommended process time for QUICK FRESH-PACK DILL          
PICKLES in a boiling-water canner                           

                  Process Time at Altitudes of              

Style     Jar     0-          1,001-       Above            
of Pack   Size    1,000 ft    6,000 ft     6,000 ft         

Raw       Pints   10 min      15           20               
          Quarts  15          20           25               

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