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Receta Quick Fresh Pack Dill Pickles
by Global Cookbook

Quick Fresh Pack Dill Pickles
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Ingredientes

  • 8 lb Pickling cucumbers (3- to 5-inch size)
  • 2 gal Water
  • 1 1/4 c. Canning or possibly pickling salt*
  • 1 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...
  • 4 1/2 Tbsp. Dill seed

Direcciones

  1. Yield: 7 to 9 pints
  2. 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.
  3. 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".)
  4. Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a boiling-water canner.
  5. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 minutes.
  6. 1,001 - 6,000 ft: 15 minutes.
  7. Above 6,000 ft: 20 minutes.
  8. Style of Pack: Raw. Jar Size: Qts. Process Time at Altitudes of 0 - 1,000 ft: 15 minutes.
  9. 1,001 - 6,000 ft: 20 minutes.
  10. Above 6,000 ft: 25 minutes.