Canning 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.
35 min.
10 min.
-
9
Medium
Ingredients
- 8 lb pickling cucumbers, 3 to 5 inches long
- 2 gal water for brining
- 1 1/4 cups canning or pickling salt, divided
- 1 1/2 qt vinegar with 5% acidity
- 1/4 cup sugar
- 2 qt 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
Preparation
2. Dissolve 3/4 cup salt in 2 gal water. Pour over cucumbers and let stand for 12 hours.
3. Drain. Combine 1 1/2 qt 5%-acidity vinegar, 1/2 cup salt, 1/4 cup sugar, and 2 qt water. Tie the mixed pickling spice in a clean spice bag and bring to a 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 1/2 inch headspace. Remove air bubbles, wipe rims, and apply lids.
7. Process in a boiling-water canner: 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, and 20 minutes above 6,000 ft.
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 1/2 inch headspace. Do not taste jars with a loose or bulging lid, leakage, mold, unusual odor, gas or other spoilage signs; discard them.