Recipe(tried): Quick Dill Pickles

Hi,

Here is a recipe for "Quick Dill Pickles". They are ready in about 3 weeks. They tend to be a little more sour than the "deli" (fermented) style of dill pickle.

Enjoy!

Quick Dill Pickles
Yield: 3 quarts

4 pounds of cucumbers
6 teaspoons salt
2 cups vinegar*
2 cups water
3 tablespoons dill seed or 9 heads of fresh or dried dill weed
18 whole black peppercorns or
3 small dried red peppers

For whole cucumbers, small size up to 4 inches long are preferred. Larger sizes may be packed whole provided they are processed for a longer time.

Wash cucumbers thoroughly. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling.

Combine vinegar and water and heat to a simmer.

Pack cucumbers into clean jars. For each quart jar, add 1 tablespoon or 3 heads of dill, 6 whole black peppers and 2 teaspoons salt.

Fill with vinegar/water solution leaving 1/2-inch headspace. Seal.

Follow directions for water bath canning; process 15 minutes in simmering hot water. (Process at 170 to 180 degrees F.)

*Note: If a more tart pickle is desired, use 3 cups vinegar and 1 cup water.