Fresh Pack Dill Pickles

By tschnet1

Ingredients

• 14 lb (6.5 kg) pickling cucumbers (4 inch/10 cm)
• 16 cups (4 L) ice cubes
• 8 cups (2 L) water
• 1 cup (250 mL) pickling salt
• 8 cups (2 L) water
• 6 cups (1.5 L) vinegar
• 3/4 cup (175 mL) pickling salt
• 1/4 cup (50 mL) sugar
• 2 tbsp (25 mL) mixed pickling spice, tied in cheesecloth bag
• 14 tsp (70 mL) mustard seed
• 14 - 21 heads fresh dill
• 14 - 21 cloves garlic

Preparation

Step 1

Wash cucumbers thoroughly. Trim 1/8 inch (3 mm) off stem and blossom ends. Layer cucumbers and ice in a large nonreactive container. In a bowl, combine 8 cups (2 L) water and 1 cup (250 mL) salt, stirring to dissolve salt. Pour over cucumbers. Add additional cold water, if necessary, to just cover cucumbers. Place a weight on top of cucumbers to hold them under water. Refrigerate overnight. To prepare pickling liquid, combine 8 cups (2 L) water, vinegar, 3/4 cup (175 mL) salt, sugar and pickling spice in a nonreactive Dutch oven. Bring to a boil, stirring to dissolve salt and sugar. Boil gently for 5 minutes. Remove spice bag. In each hot sterilized jar, place 2 tsp (10 mL) mustard seed, 2 - 3 heads dill and 2 - 3 cloves garlic. Pack cucumbers into jars. Pour boiling pickling liquid over cucumbers, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process for 20 minutes in a boiling water bath. For altitudes higher than 3000 ft (914 m), add 5 minutes to processing time. Makes 7 quart (L) jars.