Dill Pickles

Recipe approved by Texas A&M AgriLife Extension

Makes approximately 7-9 pints

  • Ingredients:
    • 8 lbs of pickling cucumbers (grown on the P-44 Farm)
    • 2 gals water
    • 1 1/4 cups canning or pickling salt
    • 1 1/2 quarts vinegar (5% acidity)
    • 1/4 cup sugar
    • 2 quarts water
    • 2 tbsp whole mixed pickling spice
    • about 3 tbsp whole mustard seed
    • about 14 heads of fresh dill (grown on the P-44 Farm)
  • Instructions:
    • Wash cucumbers. Cut into 1/16″ slice off blossom end and discard, but leave 1/4″ 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
    • Heat to boiling
    • Pack jars with cucumbers
      • Add 1 tsp mustard seed and 1 1/2 head fresh dill per pint.
      • Cover with boiling pickling solution, leaving 1/2″ headspace
    • Adjust lids and process in boiling-water canner for 10 minutes (in pint jars). (OR 15 minutes in quart size jars)
  • Source: http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html