Canning Recipes

Quick Dill Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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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

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.

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