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Ingredients
- 8 lb Pickling cucumbers (3- to 5-inch size)
- 2 gal Water
- 1Â 1/4 c. Canning or possibly pickling salt*
- 1Â 1/2 quart Vinegar (5 percent)
- 1/4 c. Sugar
- 2 quart Water
- 2 Tbsp. Whole mixed pickling spice
- 3 Tbsp. Whole mustard seed
- 14 x Heads fresh dill, Or possibly...
- 4Â 1/2 Tbsp. Dill seed
Directions
- Yield: 7 to 9 pints
- Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and throw away, but leave 1/4-inch of stem attached. Dissolve 3/4 c. salt in 2 gals water.
- Pour over cucumbers and let stand 12 hrs. Drain. Combine vinegar, 1/2 c. salt, sugar and 2 qts water. Add in mixed pickling spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add in 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 according to the recommendations in Table 1 or possibly use the low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".)
- Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a boiling-water canner.
- Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 minutes.
- 1,001 - 6,000 ft: 15 minutes.
- Above 6,000 ft: 20 minutes.
- Style of Pack: Raw. Jar Size: Qts. Process Time at Altitudes of 0 - 1,000 ft: 15 minutes.
- 1,001 - 6,000 ft: 20 minutes.
- Above 6,000 ft: 25 minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 14668g | |
| Calories 1177 | |
| Calories from Fat 181 | 15% |
| Total Fat 21.67g | 27% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44300mg | 1846% |
| Potassium 2642mg | 75% |
| Total Carbs 181.93g | 49% |
| Dietary Fiber 58.2g | 194% |
| Sugars 96.54g | 64% |
| Protein 26.56g | 42% |
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