Ease of Preparation: Moderate
Preparation Time: 5-10 min
let sit overnight
Cook Time: 25 min
Servings: 7 quarts
From: Frontier Files
Other Salads
Other Salads
Fresh-Pack Dill Pickles
Ingredients
17 to 18 pounds cucumbers, 3 to 5 inches in length
2 gallons 5 percent brine (3/4 cup salt per gallon water)
6 cups vinegar
3/4 cup salt
9 cups water
2 tablespoons whole mixed pickling spice
2 teaspoons mustard seeds per jar
1/2 garlic clove per jar
1 tablespoon dill seeds per jar
2 gallons 5 percent brine (3/4 cup salt per gallon water)
6 cups vinegar
3/4 cup salt
9 cups water
2 tablespoons whole mixed pickling spice
2 teaspoons mustard seeds per jar
1/2 garlic clove per jar
1 tablespoon dill seeds per jar
Directions
Wash cucumbers thoroughly, scrub with vegetable brush, and drain. Cover with brine. Let set overnight. Drain.
Combine vinegar, salt, water, and mixed pickling spices. (Tie spices in a clean, white cloth bag or spice ball.)
Heat to boiling. Pack cucumbers in hot, sterilized quart jars. Add mustard seed, garlic, and dill to each jar. Cover with boiling liquid to within 1/4 inch of top of jar. Adjust seals and process in boiling water bath for 15 minutes.
Combine vinegar, salt, water, and mixed pickling spices. (Tie spices in a clean, white cloth bag or spice ball.)
Heat to boiling. Pack cucumbers in hot, sterilized quart jars. Add mustard seed, garlic, and dill to each jar. Cover with boiling liquid to within 1/4 inch of top of jar. Adjust seals and process in boiling water bath for 15 minutes.
Nutrition Facts
As prepared, each serving contains 5 calories, 0g total fat, 0mg cholesterol, 210mg sodium, 1g total carbohydrate and 0g protein.
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