Quick fresh-pack dill pickles
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Quick fresh-pack dill pickles
  Quick    Dill    Pickles    Vegetables  
Last updated 6/12/2012 1:19:32 AM. Recipe ID 50920. Report a problem with this recipe.
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      Title: Quick fresh-pack dill pickles
 Categories: Pickles, Vegetables
      Yield: 1 Recipe
 
      8 lb Pickling cucumbers
           -(3- to 5-inch size)
      2 ga Water
  1 1/4 c  Canning or pickling salt*
  1 1/2 qt Vinegar (5 percent)
    1/4 c  Sugar
      2 qt Water
      2 tb Whole mixed pickling spice
      3 tb Whole mustard seed
     14    Heads fresh dill; OR...
  4 1/2 tb Dill seed
 
  Yield: 7 to 9 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
  discard, but leave 1/4-inch of stem attached. Dissolve 3/4 cup salt
  in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain.
  Combine vinegar, 1/2 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 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 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 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes of 0
  ~ 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  




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Recipe ID 50920 (Apr 03, 2005)

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