Ingredients:
8 pounds 3 to 5-inch pickling cucumbers
2 gallons water
1 1/4 cups canning or pickling salt
1 1/2 quarts vinegar
1/4 cup sugar
2 quarts water
2 tablespoons whole mixed pickling spice
3 tablespoons whole mustard seed
4 1/2 tablespoons dill seed
Directions:
Wash cucumbers and cut 1/16 inch slice off the blossom end and discard, but least 1/4 inch of stem attached.
Dissolve 3/4 cup salt in 2 gallons water. Pour over cucumbers and let stand for 12 hours then 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 teaspoon mustard seed and 1 1/2 teaspoons dill seed per pint.
Cover cucumbers with boiling pickling solution, leaving 1/2 inch headspace.
Seal jars and process with the low-temperature pasteurization treatment or according to the table below for a boiling-water canner.
Pack Style |
Jar Size |
0-1,000 ft. Altitude |
1,001-6,000 ft. Altitude |
Above 6,000 ft. Altitude |
Raw |
Pints |
10 minutes |
15 minutes |
20 minutes |
Raw |
Quarts |
15 minutes |
20 minutes |
25 minutes |