Dill Pickles

Dill Pickles from the NCHFP

 

Ingredients:

 

• 8 lbs of 3- to 5-inch pickling cucumbers
• 2 gals water
• 1¼ cups canning or pickling salt
• 1½ qts vinegar (5 percent)
• ¼ cup sugar
• 2 quarts water
• 2 tbsp whole mixed pickling spice
• about 3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)
• about 14 heads of fresh dill (1½ heads per pint jar)
• or
• 4½ tbsp dill seed (1½ tsp per pint jar)

 

Instructions:

 

1. Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain.
2. Combine vinegar, ½ 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 1½ heads fresh dill per pint.
3. Cover with boiling pickling solution, leaving ½-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low- temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment" .

 

 

Canning Specifics and Recipe Wording

 

I do not re-write canning directions with my own words, as the directions must be followed precisely.  The manufacturers doing the testing have written these recipes to follow certain guidelines that I would not want to make an error in by re-writing.  Please use proper canning techniques and only those recipes that have been tested as safe.

 

 

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Notes:

Sep 19, 2016

 

I like these, but the family did not.  I don't think I let them sit long enough after canning - they actually had that Vlassic pickle taste, which is why I like Claussen, but I am actually after the taste of the pickles my grandma used to make, which were probably fermented.

 

 

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