Quick Dill Pickles
Quick Dill Pickles
Prep Time: 
12hours
Cook Time: 
15minutes
Quick Dill Pickles
Prep Time: 
12hours
Cook Time: 
15minutes
Print | Download PDF
Ingredients
7.25 kg pickling cucumbers (10–12 cm / 4-5 inch)
 
8 L water
 
1-1/2 cup Windsor® Coarse Pickling Salt (divided)
 
1.5 L vinegar (5%)
 
1/4 cup sugar
 
2-1/4 cup water
 
2 tbsp whole mixed pickling spice
 
5 tbsp mustard seed (whole)
 
21 heads fresh dill (or 105 mL (7 tbsp) dill seed)
 

 

Preparation
  1. Wash cucumbers.
  2. Cut 1/16-inch slice off blossom end and discard.
  3. Cut lengthwise into quarters.
  4. Dissolve 175 mL (3/4 cup) salt in 8 L (2 gallons) water. Pour over cucumbers and let stand 12-18 hours; drain.
Cooking
  1. Combine vinegar, 175 mL (3/4 cup) Windsor Coarse Salt, sugar and 625 mL (2-1/4 cups) water.
  2. Add mixed pickling spices tied in cheesecloth. Heat to boiling.
  3. Fill clean, hot quart jars with pickles. Add 10 mL (2 tsp) mustard seed and 3 heads dill or 15 mL (1 tbsp) dill seed per quart.
  4. Discard spice bag.
  5. Pour boiling pickling solution over pickles, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 15 minutes in a boiling water bath.

Servings: 7 L (7 quarts)

Ingredients
7.25 kg pickling cucumbers (10–12 cm / 4-5 inch)
 
8 L water
 
1-1/2 cup Windsor® Coarse Pickling Salt (divided)
 
1.5 L vinegar (5%)
 
1/4 cup sugar
 
2-1/4 cup water
 
2 tbsp whole mixed pickling spice
 
5 tbsp mustard seed (whole)
 
21 heads fresh dill (or 105 mL (7 tbsp) dill seed)
 

 

Preparation
  1. Wash cucumbers.
  2. Cut 1/16-inch slice off blossom end and discard.
  3. Cut lengthwise into quarters.
  4. Dissolve 175 mL (3/4 cup) salt in 8 L (2 gallons) water. Pour over cucumbers and let stand 12-18 hours; drain.
Cooking
  1. Combine vinegar, 175 mL (3/4 cup) Windsor Coarse Salt, sugar and 625 mL (2-1/4 cups) water.
  2. Add mixed pickling spices tied in cheesecloth. Heat to boiling.
  3. Fill clean, hot quart jars with pickles. Add 10 mL (2 tsp) mustard seed and 3 heads dill or 15 mL (1 tbsp) dill seed per quart.
  4. Discard spice bag.
  5. Pour boiling pickling solution over pickles, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
  6. Wipe rims of jars and adjust lids.
  7. Process for 15 minutes in a boiling water bath.

Servings: 7 L (7 quarts)