DILL PICKLES


Dill Pickles

Serves: 4 Pints

Pressure Cooking Time: 10 minutes/High Pressure

Headspace: ½ inch


Ingredients:

  • 12- 4” cucumbers, sliced in quarters
  • 1 ½ cups vinegar, 5% acidity
  • 2 ¼ cups water
  • ¼ cup kosher salt
  • 4 tablespoons dill weed, fresh, 1 per pint
  • 4 garlic cloves, 1 per pint
  • 4 teaspoons mustard seed, 1 per pint
  • 16 peppercorns, 4 per pint

Directions:

  1. Place washed and sliced cucumbers in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely.
  2. Combine salt, vinegar and water. Heat to boiling. Pack the cucumbers into jars. Leave 1 inch headspace.
  3. Place dill, garlic, mustard seeds and peppercorns into each jar. Pour hot vinegar brine over cucumbers and spices in each jar, leaving ½ inch of headspace.
  4. Cap and seal. Place in canner with 2 to 3 inches of hot water.