Preserving recipe

Quick Fresh-Pack Dill Pickles

Crisp dill pickles based on the tested NCHFP recipe: cucumbers are brined for 12 hours, then hot-packed with precisely acidified vinegar brine and processed in a boiling-water canner. Makes about 7 to 9 pint jars.

Ingredients

For about 7 to 9 pint jars:
- 8 lb / about 3.63 kg pickling cucumbers, about 3 to 5 inches long
- 2 US gallons / about 7.57 litres water for brining
- 1 1/4 US cups canning or pickling salt, divided
- 1 1/2 US quarts / about 1.42 litres vinegar with 5% acidity
- 1/4 US cup sugar
- 2 US quarts / about 1.89 litres water for the pickling liquid
- 2 tbsp whole mixed pickling spice
- about 3 tbsp whole mustard seed, about 1 tsp per pint jar
- about 14 heads fresh dill, about 1 1/2 heads per pint jar
OR
- 4 1/2 tbsp dill seed, about 1 1/2 tsp per pint jar

Method

1. Wash cucumbers thoroughly. Cut a 1/16-inch slice from the blossom end and discard; leave about 1/4 inch of stem attached.
2. Dissolve 3/4 US cup salt in 2 US gallons water. Pour over cucumbers and let stand for 12 hours.
3. Drain. Combine 1 1/2 US quarts 5%-acidity vinegar, 1/2 US cup salt, 1/4 US cup sugar and 2 US quarts water. Tie the mixed pickling spice in a clean spice bag and bring to the boil.
4. Pack clean hot pint jars firmly with cucumbers.
5. Add 1 tsp mustard seed and 1 1/2 heads fresh dill to each pint jar, or 1 1/2 tsp dill seed.
6. Cover with boiling pickling liquid, leaving 1.3 cm headspace. Remove air bubbles, wipe rims and apply lids.
7. Process in a boiling-water canner: 10 minutes up to 305 m, 15 minutes from 306 to 1,829 m and 20 minutes above 1,829 m.
8. Cool undisturbed for 12 to 24 hours, check seals and remove screw bands.

Storage

Store sealed unopened jars in a cool, dark, dry place. Refrigerate after opening.

Shelf life

For best quality, use within 12 months.

Safety note

Use only vinegar with a known 5% acidity and do not change the proportions of vinegar, water, cucumbers or salt. Remove the blossom end. Adjust processing time for elevation and maintain 1.3 cm headspace. Do not taste jars with a loose or bulging lid, leakage, mould, unusual odour, gas or other spoilage signs; discard them.

Back to recipes