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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Pickles, Vegetables 1 Recipe

INGREDIENTS

8 lb Pickling cucumbers
3- to 5-inch size
2 gl Water
1 1/4 c Canning or pickling salt*
1 1/2 qt Vinegar, 5 percent
1/4 c Sugar
2 qt Water
2 T Whole mixed pickling spice
3 T Whole mustard seed
14 Heads fresh dill, OR…
4 1/2 T Dill seed

INSTRUCTIONS

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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 440
Calories From Fat: 122
Total Fat: 14.8g
Cholesterol: 0mg
Sodium: 299.3mg
Potassium: 587.5mg
Carbohydrates: 78.9g
Fiber: 10.3g
Sugar: 51.2g
Protein: 11.4g


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