Quick Fresh Pack Dill Pickles Food
FRESH DILL PICKLES
Not too sweet, not too sour - these fresh pack dill pickles are just right!
Provided by Renee Pottle
Number Of Ingredients 9
Steps:
- Wash cucumbers, drain, and remove 1/8 inch off the blossom ends.
- Dissolve the ¾ cup of salt in water in a large bowl or non-reactive pot. Add cucumbers. Add enough water to cover cucumbers. Cover and let sit overnight.
- Drain and rinse cucumbers. Slice each one in half lengthwise.
- Tie mixed pickling spice in a spice bag.
- Pack jars with halved cucumbers. Add 1 teaspoon mustard seed and 1 teaspoon dill seed to each jar.
- Heat vinegar, sugar, ¼ cup salt, water, and bag of mixed pickling spices to a boil. Reduce heat and simmer for 15 minutes.
- Remove spice bag. Ladle vinegar mixture over cucumbers in jars, leaving ½ inch headspace. Remove air bubbles, wipe jar rims with a damp paper towel, and cover with two-piece lids.
- Lower jars into a nearly boiling water bath canner, making sure that the water level is 2 inches above the jar lids.
- Process for 15 minutes. Let sit in canner for 5 minutes,then remove jars and cool for 12 hours.
- Makes 4 quarts of pickles.
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