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
