Canning Recipes Quick Dill Pickles Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 4 pounds four-inch pickling cucumbers -- (abt 32 to 40) (can be packed whole, as strips, or as slices) 1/3 cup canning or pickling salt 4 cups water 2 1/2 cups vinegar -- 5% acidity 24 peppercorns - (to 32) 1/2 cup dill seeds (or 12 to 16 heads fresh dill weed) Wash cucumbers. Cut 1/16-inch slice off blossom ends. Slice or strip if desired. Place in bowl and cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Drain cucumbers. Combine salt, water, and vinegar, and heat to boiling. Pack cucumbers in sterilized pint jars, leaving 1-inch headspace. Add 4 peppercorns and 1 tablespoon dill seeds or 2 heads fresh dill weed to each jar. Pour vinegar solution over cucumbers, leaving 1/2-inch headspace. Adjust lids. Process 10 minutes in boiling water. Remove jars; cool and store. This recipe yields 6 to 8 pints. © 2008 canning-recipes.com contact