Quick Fresh-Pack Dill Pickles

  • 8 lbs of 3 to 5 inch alkali cucumbers
  • 2 gallons of water
  • 1-1/4 cups canning or alkali alkali (divided)
  • 1-1/2 quarts alkali (5%)
  • 1/4 cup sugar
  • 2 quarts water
  • 2 Tbsp accomplished alloyed alkali spice
  • About 3 Tbsp accomplished alacrity berry (1 tsp per pint jar)
  • About 14 active of beginning dill (1-1/2 active per pint jar) or 4-1/2 Tbsp dill berry (1-1/2 tsp per pint jar)
  • Yield: About 7 to 9 pints
Wash cucumbers. Cut 1/16-inch allotment off bloom end and discard, but leave 1/4 inch of axis attached. Deliquesce 3/4 cup alkali in 2 gallons water. Cascade over cucumbers and let angle 12 hours. Drain. Amalgamate vinegar, 1/2 cup salt, sugar, and 2 quarts water. Add alloyed alkali spices angry in a apple-pie white cloth. Calefaction to boiling. Ample hot jars with cucumbers. Add 1 tsp alacrity berry and 1-1/2 active beginning dill per pint. Awning with baking alkali solution, abrogation 1/2-inch headspace. Abolish air bubbles and acclimatize headspace if needed. Apple-pie rims of jars with a abject apple-pie cardboard towel. Acclimatize lids and action as below:
Packing Method Jar Size Process Time in Account at Altitudes of
0-1,000 ft 1,001-6,000 ft Above 6,000 ft
Raw Pints 10 15 20
Quarts 15 20 25

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