Fresh Pack Dill Pickles Recipe
Summary
Ingredients
18 pounds 3- to 5-inch cucumbers (about)
1 1/2 cups salt (not iodized)
8 quarts water
1 1/2 quarts white vinegar
3/4 cup salt (not iodized)
1/4 cup sugar (optional)
21/2 quarts water
2 tablespoons whole pickling spice, tied loosely in cheesecloth bag Dill heads, fresh or dried Whole mustard seed
1 hot red pepper
Directions
Scrub cucumbers well. Mix 1 1/2 cups salt and 8 quarts water in a large crock or canning kettle. Stir to dissolve; then add the cucumbers and let soak overnight. Drain. Combine vinegar, 3/4 cup salt, sugar, 2 1/2 quarts water, and pickling spice. Heat to boiling. Pack cucumbers into hot quart canning jars. To each jar add 3 dill heads (more, if desired), 2 teaspoons mustard seed, and a small piece of hot red pepper. Remove spice bag from boiling vinegar mixture, and pour syrup over cucumbers, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath or steam canner for 20 minutes.
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