Michigan State University Extension
Preserving Food Safely - 01600865

Canning Quick-pack Dill Pickles

GUIDE 6:20

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.

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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