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Dill Pickle Recipe
We normally use quart size jars but you may use pints if that is what you have on hand. We have not noticed any difference in flavor with either size. If you run out of brine make another full batch. Do not alter the salt/vinegar proportions.
Ingredients:
* 8 pounds of cucumbers (3- to 5-inch pickling cucumbers, may be sliced or whole)
* 1/2 cup canning salt
* 1 and 1/2 quarts vinegar
* 1/4 cup sugar
* 2 quarts water
* 2 tablespoons whole mixed pickling spice
* 3 tablespoons whole mustard seed
* fresh dill or dill seed (as needed)
Directions:
1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. If using whole cucumbers, leave 1/4-inch of stem attached.
2. Make brine by combining vinegar, 1/2 cup salt, sugar and 2 quarts water.
3. Add mixed pickling spices tied in a clean white cloth to the vinegar mix. Heat to boiling.
4. Fill jars with cucumbers.
5. Add 1 teaspoon mustard seed and 1 and 1/2 heads fresh dill (or 1 1/2 teaspoons dill seed) per jar.
6. Cover with boiling brine, leaving 1/2-inch head space. Remove air bubbles by thrusting a plastic or wooden utensil up and down along inside wall of jars. Wipe jar rims. Apply lids hand tight.
7. Process in a boiling water bath (10 minutes for pints; 15 minutes for quarts).
(makes 7-9 pints)
Store in cool area. Best if allowed to sit at least 2-3 weeks.
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