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LOCATION: Recipes >> Preserving >> Quick Dills

Print this Recipe    Quick Dills

Quick Dill Pickles

4 lbs. or 2 quarts of cucumbers
6 Tbs. salt
3 cups vinegar
3 cups water
dill seed or fresh heads dill weed
mixed pickling spices
black peppercorns

Wash cucumbers thoroughly.

For whole cucumbers, small sizes up to four inches are preferred.
Larger sizes may be packed whole provided they are processed for
a longer time. Usually with larger cucumbers it is better to slice,
quarter, or halve lengthwise before pickling.

Combine salt, vinegar and water. Heat to boiling. Pack cucumbers
into hot, sterilized jars. For each pint jar, add one tsp. dill
seed or one head dill, 1 1/2 tsp. mixed pickling spices and three
black peppercorns.

Fill with boiled vinegar-salt solution to 1/2 inch of top for quarts
or 1/4 inch for pints.Process large whole cucumbers in boiling
water allowing 10 minutes for pint jars and 20 minutes for quarts.
Process small whole cucumbers, slices, halves, or quarters in
boiling water allowing five minutes for pint jars and 10 minutes
for quarts. (makes six pints)

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