8 lb Pickling cucumbers
-(3- to 5-inch size)
2 ga Water
1 1/4 c  Canning or pickling salt*
1 1/2 qt Vinegar (5 percent)
1/4 c  Sugar
2 qt Water
2 tb Whole mixed pickling spice
3 tb Whole mustard seed
14    Heads fresh dill; OR...
4 1/2 tb Dill seed

Yield: 7 to 9 pints

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard,
but leave 1/4-inch of stem attached. Dissolve 3/4 cup salt in 2 gals water.
Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, 1/2 cup
salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean
white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 tsp mustard
seed and 1-1/2 heads fresh dill per pint. Cover with boiling pickling
solution, leaving 1/2-inch headspace. Adjust lids and process according to
the recommendations in Table 1 or use the low-temperature pasteurization
treatment. (For more information see “Low-Temperature Pasteurization
Treatment”.)

Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a
boiling-water canner.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 –
1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 –
1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of