Recipe: Quick Fresh-Pack Dill Pickles (canning recipe)

I am sorry, but I would have no way of knowing what recipe that was. Also, many of the older recipes should not be used any longer since the vinegar we have now is not nearly acidic as yearsago. Only 5% acidity vinegar should be used in pickle recipes.

QUICK FRESH-PACK DILL PICKLES

8 lbs of 3- to 5-inch pickling cucumbers
2 gals water
1 1/4 cups canning or pickling salt
1 1/2 qts vinegar (5%)
1/4 cup sugar
2 quarts water
2 tbsp whole mixed pickling spice
3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)
14 heads of fresh dill (1-1/2 heads per pint jar) or
4-1/2 tbsp dill seed (1-1/2 tsp per pint jar)

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 pints in boiling water bth 10 minutes, quarts 15 minutes.