*  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.
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias

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