Michigan State University Extension
Preserving Food Safely - 01600865
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.
LOW TEMPERATURE PASTEURIZATION TREATMENT: The following 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