Fresh-Pack Dills

Name: Fresh-Pack Dills
Yield: Makes 7 quarts
Ingredients: 17 to 18 lbs. (3 to 5″) cucumbers; 1½ c. salt; Dill heads, fresh or dried; Whole mustard seeds; 6 c. vinegar; 2 gals. water; ¼ c. sugar; ¾ c. salt; 2 tblsp. whole pickling spices; 9 c. water

Preparation info

Makes
7 quarts

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Speedy way to make crisp dills

Ingredients

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

Preserve
Vegan
Gluten-free

Method

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