Dill Pickles Recipe

American Vegetable

More American Vegetable Recipes

Ingredients:

8 lbs. 4-6" cucumbers, cut lengthwise into halves
3/4 c. sugar
1/2 c. canning salt
1 qt. vinegar
1 qt. water
3 tbsp. mixed pickling spices
Green or dry dill (1 head per jar)
7 or 8 garlic cloves, peeled

Directions:

Wash and drain cucumbers. Combine sugar, salt, vinegar & water in large saucepan. Tie spices in bag; add to mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4" headspace; put one head of dill & one garlic clove in each jar. Ladle hot liquid over cucumbers, leaving 1/4" headspace. Adjust 2-piece caps. Process pints or quarts 15 minutes in a boiling-water bath. Makes about 7 pints or 3 quarts.

I know you wanted one that didn't precook the liquid, but have never seen one done as a cold-pack that the pickles stayed crisp. If all else fails, give this a try.

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Submitted 6/13/05.
Source: BAll's Blue Book of Canning
Submitted By: Ruth A. Burbage
burbge@pell.net
Dill Pickles


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