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Fresh Pack Dill Pickle Recipe
|Cucumbers||7 Quart (5 Inch)|
|Pickling salt||1 1⁄2 Cup (24 tbs) (Soaked in brine and brine discarded)|
|Vinegar||6 Cup (96 tbs)|
|Salt||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Whole mixed pickling spices||2 Tablespoon|
|Mustard seed||1 Teaspoon|
|Dill seed||1 Teaspoon|
Serving size: Complete recipe
Calories 1565 Calories from Fat 79
% Daily Value*
Total Fat 9 g14.5%
Saturated Fat 2.6 g12.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 69997.2 mg2916.5%
Total Carbohydrates 312 g103.8%
Dietary Fiber 42.9 g171.8%
Sugars 161.5 g
Protein 45 g90.2%
Vitamin A 139.2% Vitamin C 311%
Calcium 129.1% Iron 116%
*Based on a 2000 Calorie diet
Combine pickling salt and 2 gallons water for brine.
Cover the cucumbers with the brine.
Let stand overnight and drain.
Combine the vinegar, salt, sugar, 9 cups water and mixed pickling spices, tied in a clean thin cloth in a large kettle and bring to a boil.
Let stand and pack the cucumbers into hot sterilized quart jars.
Add 2 teaspoons mustard seed and 2 tablespoons dillseed to each jar.
Cover with boiling spiced liquid to within about 1/4 inch of the tops of the jars.
Wipe off anything spilled on tops or threads of jars.
Place the lids on the jars and screw the bands tight Process in boiling water for 20 minutes in a waterbath canner.