Quick Fresh-Pack Dill Pickles — NCHFP
Tested quick-process dill pickle recipe using 5% vinegar and boiling-water processing.
Ingredients
- 8 lb pickling cucumbers 3- to 5-inch
- 2 gal water for brining
- 1 1/4 cups canning or pickling salt divided
- 1 1/2 qt vinegar 5% acidity
- 1/4 cup sugar
- 2 qt water for pickling liquid
- 2 Tbsp whole mixed pickling spice
- 3 Tbsp whole mustard seed about
- 14 heads fresh dill or 4 1/2 Tbsp dill seed
Equipment
- 1 Boiling-water canner For processing filled jars.
- 7–9 Canning jars Pints or quarts as allowed by the source.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash cucumbers; remove a 1/16-inch slice from the blossom end and leave about 1/4 inch of stem.
- Dissolve 3/4 cup salt in 2 gallons water, pour over cucumbers, let stand 12 hours, then drain.
- Combine 5% vinegar, remaining 1/2 cup salt, sugar, and 2 quarts water. Add mixed pickling spice in a clean cloth and heat to boiling.
- Fill jars with cucumbers; add mustard seed and dill as directed by the source.
- Cover with boiling pickling solution, leaving 1/2-inch headspace. Adjust lids and process by altitude.
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Recipe Notes
Use vinegar labeled 5% acidity. Do not reduce vinegar, increase water, or change the food-to-acid proportions for shelf-stable canning.
Exact source: https://nchfp.uga.edu/how/pickle/cucumber-pickles/quick-fresh-pack-dill-pickles