Fresh-Pack Dill Pickles
Total Time: 10h 45m
Hands-on Time: 00h 45m
Makes: 23 servings
Homemade pickles are a tangy treat. Making your own lets you experiment with different kinds of spices, brines and vinegars for the perfect-tasting pickle. This recipe features dill and mustard seed, pickling spice and sea salt to create fresh pickle flavor.
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Ingredients
- Overnight Brine:
- 17 to 18 pounds cucumbers, 3 to 5 inches in length (approx. 35 medium cucumbers)
- 2 gallons 5-percent brine (3/4 cup salt per gallon water)
- Fresh-pack Liquid:
- 6 cups vinegar
- 3/4 cup Frontier Co-op® Sea Salt
- 9 cups water
- 2 tablespoons Frontier Co-op® Pickling Spice
- Packing Jars:
- 14 teaspoons Frontier Co-op® Whole Yellow Mustard Seed (2 teaspoons per jar)
- 4 garlic cloves (1/2 clove per jar)
- 7 tablespoons Frontier Co-op® Whole Dill Seed (1 tablespoon per jar)
Directions
- Wash cucumbers thoroughly, scrub with vegetable brush, and drain.
- Cover with brine water. Let set overnight. Drain.
- Combine vinegar, salt, 9 cups water, and pickling spices. (Tie spices in a clean, white cloth bag or spice ball.) Heat to boiling.
- Meanwhile, pack cucumbers in hot, sterilized quart jars.
- To each jar, add mustard seed, garlic cloves and dill seed
- Cover pickles with boiling liquid to within 1/4 inch of top of jar. Adjust seals and process in boiling water bath for 15 minutes.
