| 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)
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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