Morton® Salt - when it rains it pours®

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Quick Dill Pickles
View Printer-Friendly Version Add to Recipe Box Prep Time: 12 Hours Servings: 7 quarts

Ingredients 16 lbs. 4-5 inch pickling cucumbers 2 gallons water 1-1/2 cups Morton® Canning and Pickling Salt, divided 6 cups vinegar (5%) 1/4 cup sugar 2-1/4 cups water 2 tbsp whole mixed pickling spice 5 tbsp whole mustard seed 21 heads fresh dill or 7 tbsp dill seed

Directions Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut lengthwise into quarters. Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand 12-18 hours; drain. Cooking Combine vinegar, 3/4 cup salt, sugar and 2-1/4 cups water. Add mixed pickling spices tied in cheesecloth. Heat to boiling. Fill clean, hot quart jars with pickles. Add 2 teaspoons mustard seed and 3 heads dill or 1 tablespoon dill seed per quart. Discard spice bag. Pour boiling pickling solution over pickles, leaving 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. NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.