Here is my old school recipe from my "Mama"
Quick Fresh-Pack Dill Pickles
- 8 lbs of 3- to 5-inch pickling cucumbers
- 2 gals water
- 1¼ cups canning or pickling salt
- 1½ qts vinegar (5 percent)
- ¼ cup sugar
- 2 quarts water
- 2 tbsp whole mixed pickling spice
- about 3 tbsp whole mustard seed (2 tsp to 1 tsp per pint jar)
- about 14 heads of fresh dill (1½ heads per pint jar)
4½ tbsp dill seed (1½ tsp per pint jar)
Yield: 7 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, ½ 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 1½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½-inch headspace. Waterbath for 10 minutes for pints and 15 minutes for quarts.
I either slice mine or cut into spears. Either way works great. I leave them in the jars about 3-4 weeks before I open them too. I do have a lot of pickle recipes...for cukes to peaches too. Just about anything you want to pickle. There is a 14 day pickle she used to do...and I don't have the time nor the space in the house to fool with that one. Kitchen way too small.