Side
QUICK DILL PICKLES
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)
- 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)
Featured Windsor Products
Recipe Preparation
For the Quick Dill Pickles
- Wash cucumbers.
- Cut 1/16-inch slice off blossom end and discard.
- Cut lengthwise into quarters.
- Dissolve 175 mL (3/4 cup) salt in 8 L (2 gallons) water. Pour over cucumbers and let stand 12-18 hours; drain.
- Combine vinegar, 175 mL (3/4 cup) Windsor Coarse Salt, sugar and 625 mL (2-1/4 cups) water.
- Add mixed pickling spices tied in cheesecloth. Heat to boiling.
- 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.
- Discard spice bag.
- Pour boiling pickling solution over pickles, leaving 1.27 cm (1/2 inch) headspace. Remove air bubbles using a non-metal spatula.
- Wipe rims of jars and adjust lids.
- Process for 15 minutes in a boiling water bath.
- Store in the refrigerator*.