Dill Pickles - NCHFP
Servings:
Prep time:
Cook-time:
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:
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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