| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Pickles, Vegetables |
1 |
Recipe |
INGREDIENTS
| 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 |
|
|
1,001 – 6,000 ft: 15 min. |
|
|
Above 6,000 ft: 20 min. |
|
|
1,001 – 6,000 ft: 20 min. |
|
|
Above 6,000 ft: 25 min. |
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.
Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 15 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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