Quick Fresh-Pack Dill Pickles

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195 calories per serving view nutrition facts
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Ingredients

8pounds cucumbers pickling (3 to 5inch size)
2gallons water
1 1/4cups pickling salt
1 1/2quarts vinegar
1/4cup sugar
2quarts water
2tablespoons pickling spices whole
3tablespoons mustard seeds whole
14each dill weed fresh heads or 4 1/2 tb dried

Directions

Wash cucumbers.

Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached.

Dissolve 3/4 cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours.

Drain. Combine vinegar, 1/2 cup salt, sugar and 2 quarts water.

Add mixed pickling spices tied in a clean white cloth.

Heat to boiling.

Fill jars with cucumbers. Add 1 tsp mustard seed and 1-1/2 heads fresh dill per pint.

Cover with boiling pickling solution, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations

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