Quick Dill Pickles
4 pounds (quarts) Cucumbers
6 T Salt
3 C Vinegar
3 C Water
3 T Dill Seed OR 9 heads fresh/dries dill
1 T whole mixed pickling spices
18 whole black peppers
Wash Cucumbers thoroughly. For whole cucumbers, small sizes up to 4" are preferred. Larger sizes may be packed whole provided they are processed for a longer time. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling.
Combine salt, vinegar and water; heat to boiling. Pack cucumbers into hot sterilized jars. For each Quart jar, add 1 T or 3 heads of dill, 1 T pickling spices and 6 whole black peppers. Fill with boiled vinegar-salt solution to withing 1/2" of top for quarts or 1/4" for pints.
Process Large whole cucumbers in boiling water for 10 min in pint jars or 20 min in quart. Process small whole cucumbers or sliced, halves, or quarters in boiling water for 5 min in pint jars or 10 min in quarts.
*Note: For Kosher-Style Dill Pickles, follow this recipe except when adding spices, also add 2 cloves of garlic, peeled and halved, to each jar.
This recipe was perfect for 3 quart-sized jars.