Quick, Fresh-Pack Dill Pickles

Step 1

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

Step 2

Wash cucumbers, slicing off the blossom ends.

Step 3

Dissolve 3/4 cup salt in 2 gallons water.

Step 4

Soak cucumbers in saltwater for 12 hours.

Step 5

Drain.

Step 6

Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water in pot.

Step 7

Place pickling spices in cheesecloth in pot. Add to the pot and bring brine to a boil. Lower heat and simmer.

Step 8

Drain cucumbers and pack in jars.

Step 9

Add mustard seed (1-2 tsp. per pint) and dill (1 to 1 1/2 heads per pint or 1 to 1 1/2 tsp. seed per pint).

Step 10

Fill jars with brine, leaving 1/2" headspace.

Step 11

Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.