Michigan State University Extension
Preserving Food Safely - 01600865
10/13/97

### Canning Quick-pack Dill Pickles

    GUIDE
    6:20

    QUICK
    FRESH-PACK DILL PICKLES

    8
    lbs of 3- to 5-inch pickling cucumbers

    2
    gals water

    1-1/4
    cups canning or pickling salt

    1-1/2
    qts vinegar (5%)

    1/4
    cup sugar

    2
    quarts water

    2
    tbsp whole mixed pickling spice

    3
    tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)

    14
    heads of fresh dill (1-1/2 heads per pint jar) or

    4-1/2
    tbsp dill seed (1-1/2 tsp per pint jar)

    YIELD:
     7 to 9 pints

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

    blossom
    end and discard, but leave 1/4-inch 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 tied in a clean white cloth. Heat

    to
    boiling. Fill jars with cucumbers. Add 1 tsp mustard

    seed
    and 1-1/2 heads fresh dill per pint. Cover with

    boiling
    pickling solution, leaving 1/2-inch headspace.

    Adjust
    lids and process as below or use the low-

    temperature
    pasteurization treatment.

    LOW
    TEMPERATURE PASTEURIZATION TREATMENT:  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 (120-140 degrees F)

    water.
    Then, add hot water to a level 1 inch above jars.

    Heat
    the water enough to maintain 180-185 degree F water

    temperature
    for 30 minutes. Check with a candy or jelly

    thermometer
    to be certain that the water temperature is

    at
    least 180 degrees F during the entire 30 minutes.

    Temperatures
    higher than 185 degrees F may cause

    unnecessary
    softening of pickles. CAUTION:  Use only when

    recipe
    indicates.

    Recommended
    process time for QUICK FRESH-PACK DILL

    PICKLES
    in a boiling-water canner

                     Process Time at Altitudes of

    Style
        Jar     0-          1,001-       Above

    of
    Pack   Size    1,000 ft    6,000 ft     6,000 ft

    Raw
          Pints   10 min      15           20

             Quarts  15          20           25

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