Fresh-Pack Dills

Preparation info
  • Makes

    7 quarts

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Speedy way to make crisp dills


  • 17 to 18 lbs. (3 to 5) cucumbers
  • c. salt


  • Wash cucumbers; cover with brine made by adding 1½ c. salt to 2 gallons water. Let stand overnight. Drain.
  • Combine vinegar, ¾ c. salt, sugar, 9 c. water and pickling spices, tied loosely in cloth bag. Heat to boiling.
  • Pack cucumbers into hot quart jars. Add 3 dill heads and 2 tsp. mustard seeds to each jar. Pour boiling vinegar mixture, spice bag remove