Michigan State University Extension
Preserving Food Safely - 01600129
10/13/97

### DILL PICKLES

    USE
    THE  FOLLOWING QUANTITIES FOR  EACH GALLON CAPACITY OF

    YOUR
    CONTAINER

    lb.
    of 4- inch pickling cucumbers

    2
    tbsp. dill seed or 4 to 5 heads fresh or dry dill weed

    1/2
    cup of salt

    1/4
    cup vinegar (5% acidity)

    8
    cups water and one or more of the following ingredients:

      2 cloves garlic (optional)

      2 dried red peppers (optional)

      2 tsp. whole mixed pickling spices optional)

      PROCEDURE:  Wash  cucumbers.  Cut  1/16-inch  slice   off

    blossom
       end  and  discard.   Leave   1/4-inch   of   stem

    attached.
     Place  half  of  dill and  spices  on bottom of a

    clean,
     suitable   container   (see   explanation  following

    processing
     times).  Add   cucumbers,  remaining  dill,  and

    spices.
     Dissolve salt in vinegar  and water  and  pour over

    cucumbers.
     Add  suitable  cover and   weight.  Store  where

    temperature
    is between 70  and  75  degrees  Fahrenheit  for

    about
    3 to 4 weeks  while  fermenting.  Temperatures  of  55

    to
      65   degrees  Fahrenheit   are   acceptable,  but   the

    fermentation
     will  take  5 to 6  weeks.  Avoid temperatures

    above
    80  degrees  Fahrenheit or  pickles  will  become  too

    soft
     during  fermentation.  Fermenting pickles cure slowly.

    Check
    the container several times a week and promptly remove

    surface
     scum or mold.

    CAUTION:
     IF  THE PICKLES  BECOME SOFT, SLIMY, OR  DEVELOP A

    DISAGREEABLE
     ODOR, DISCARD  THEM.  Fully fermented  pickles

    may
    be stored  in the  original container  for about  4 to 6

    months,
    provided they are refrigerated and surface  scum and

    molds
     are   removed  regularly.  Canning   fully  fermented

    pickles
    is a  better  way to  store them.  To can them, pour

    the
    brine  into a pan,  heat  slowly to a boil, and simmer 5

    minutes.
     Filter   brine  through  paper  coffee filters  to

    reduce
    cloudiness,  if desired.  Fill  hot jars with pickles

    and
    hot brine, leaving 1/2-inch headspace.  Adjust  lids and

    process
    as below, or use the low temperature  pasteurization

    treatment
     (see  directions  following  boiling water canner

    processing
    times).

                 RECOMMENDED PROCESS TIMES FOR DILL PICKLES

                     IN A BOILING-WATER CANNER

    Style
                    Process Times at Altitudes of

    of
          Jar          0-              1001-         6001-

    Pack
        Size         1000 ft.        6000 ft.      8000 ft.

    Raw
         Pints        10 min.         15 min.       20 min.

    Raw
         Quarts       15              20            25

    LOW-TEMPERATURE
    PASTEURIZATION TREATMENT FOR PROCESSING

    CAUTION:
     USE ONLY WHEN RECIPE INDICATES.

      The  following treatment  results  in  a  better  product

    texture,
     but  must be carefully  managed to avoid  possible

    spoilage.
     Place  jars  in a  canner  filled half  way  with

    warm
    (120 to  140 degrees Fahrenheit) water.  Then,  add hot

    water
    to a level 1 inch above jars.  Heat  the  water enough

    to
     maintain   180   to   185   degrees   Fahrenheit   water

    temperature
    for 30 minutes.  Check  with  a  candy  or jelly

    thermometer
     to  be   certain  that  the  water  temperature

    is
     at  least  180  degrees  Fahrenheit during the entire 30

    minutes.
     Temperatures higher  than 185   degrees Fahrenheit

    may
    cause unnecessary  softening  of pickles.

    SUITABLE
    CONTAINERS, COVERS, AND WEIGHTS FOR FERMENTING FOOD

      A 1-gallon container is needed for each 5 pounds of fresh

    vegetables.
     Therefore, a 5-gallon stone  crock is of  ideal

    size
    for fermenting about  25  pounds  of  fresh  cucumbers.

    Food-grade
     plastic  and  glass   containers  are  excellent

    substitutes
    for stone crocks.  Other 1-to 3-gallon non-food-

    grade
    plastic  containers  may  be used if lined inside with

    a
    clean  food-grade plastic bag.   CAUTION: Be  certain that

    foods
     contact only food-grade plastics.  Do not use garbage

    bags
    or trash liners.

      Cucumbers  must be  kept 1 to 2 inches  under brine while

    fermenting.
     After  adding  prepared  vegetables  and brine,

    insert
    a  suitably  sized  dinner plate  or  glass pie plate

    inside
     the  fermentation   container.   The plate  must  be

    slightly
     smaller  than  the  container  opening,  yet large

    enough
    to cover most  of the  cucumbers.  To keep  the plate

    under
    the brine, weight it  down with 2 to 3 seal quart jars

    filled
     with  water.  Covering  the container opening with a

    clean
    heavy  bath towel  helps to prevent contamination from

    insects
    and molds while the  cucumbers are fermenting.  Fine

    quality
    fermented cucumbers are also obtained when the plate

    is
    weighted down  with  a very  clean food grade plastic bag

    filled
    with 3 quarts  water  containing 4-1/2 tablespoons of

    salt.
     Be sure to  seal the  plastic bag.  Freezer bags sold

    for
     packaging turkeys  are suitable  for use  with 5-gallon

    containers.

      The fermentation container, plate, and jar must be washed

    in
    hot sudsy  water,  and  rinsed  well  with very hot water

    before
    use.

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