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Canning Quick Fresh-Pack Dill Pickles


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Canning 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 percent)
  • 1/4 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 (3 heads to 1 1/2 heads per pint jar)
    or
    4 1/2 tbsp dill seed (1 tbsp to 1 1/2 tsp per pint jar)

Yield: 7 to 9 pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 according to the recommendations in Table 1 or use the low- temperature pasteurization treatment.

For more information see "Low-Temperature Pasteurization Treatment" .

Table 1. Recommended process time for Quick Fresh-Pack Dill Pickles in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Raw Pints 10 min 15 20
Quarts 15 20 25



Fermented and Pickled Foods

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.