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Quick Dill Pickles


  • 4 lbs. or 2 quarts of cucumbers
  • 6 Tbs. salt
  • 3 cups vinegar
  • 3 cups water
  • dill seed or fresh heads dill weed
  • mixed pickling spices
  • black peppercorns

Wash cucumbers thoroughly. For whole cucumbers, small sizes up to four inches are preferred. Larger sizes may be packed whole provided they are processed for a longer time. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling. Combine salt, vinegar and water. Heat to boiling. Pack cucumbers into hot, sterilized jars. For each pint jar, add one tsp. dill seed or one head dill, 1 1/2 tsp. mixed pickling spices and three black peppercorns. Fill with boiled vinegar-salt solution to 1/2 inch of top for quarts or 1/4 inch for pints.Process large whole cucumbers in boiling water allowing 10 minutes for pint jars and 20 minutes for quarts. Process small whole cucumbers, slices, halves, or quarters in boiling water allowing five minutes for pint jars and 10 minutes for quarts. (makes six pints)

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