Generated by FOOD-Search (http://punkabbestia.com/food-search)

FOOD-Search Directory | Previous file | Next file

      Exported from MasterCook *
      QUICK FRESH-PACK DILL PICKLES
Recipe By :  
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
  Amount Measure Ingredient -- Preparation Method




  8 lb Pickling cucumbers
-(3- to 5-inch size)
  2 ga Water
  1 1/4 c Canning or pickling salt*
  1 1/2 qt Vinegar (5 percent)
  1/4 c Sugar
  2 qt Water
  2 tb Whole mixed pickling spice
  3 tb Whole mustard seed
  14   Heads fresh dill -- OR...
  4 1/2 tb Dill seed


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 according to the recommendations in Table 1 or use the low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".)

Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a boiling-water canner.

Style of Pack
Raw. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.
Style of Pack
Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿ&yu ml;ÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias







Hosted by punkabbestia.com (http://punkabbestia.com)