Quick Dill Pickles
Prep Time
Cook Time
Prep Time
Cook Time
  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.
  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.
  8. Store in the refrigerator*.
Recipe Notes

Servings: 7 L (7 quarts)
*Pickles develop the best flavour after two weeks but can be consumed after sitting overnight (12-24hrs).