Dill Pickles

Monday, September 19, 2016

Dill Pickles - NCHFP


Prep time:



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)
4½ tbsp dill seed (1½ tsp per pint jar)


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.

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.

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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