Before you begin, review Water-Bath Canning 101 for the complete method and safety fundamentals.
Yield: 7–9 pints
Ingredients
- 8 pounds 3- to 5-inch pickling cucumbers
- 2 gallons water plus 2 quarts water, used as directed
- 1¼ cups canning or pickling salt, divided
- 1½ quarts vinegar labeled 5% acidity
- ¼ cup sugar
- 2 tablespoons whole mixed pickling spice
- About 3 tablespoons mustard seed: 1 teaspoon per pint
- About 14 heads fresh dill: 1½ heads per pint, or 1½ teaspoons dill seed per pint
Instructions
- Wash cucumbers. Remove a 1/16-inch slice from the blossom end; leave ¼ inch of stem.
- Dissolve ¾ cup salt in 2 gallons water, pour over cucumbers, and let stand 12 hours. Drain.
- Combine vinegar, remaining ½ cup salt, sugar, and 2 quarts water. Add pickling spices tied in clean cloth and bring to a boil.
- Pack cucumbers into jars. Add 1 teaspoon mustard seed and 1½ heads fresh dill—or 1½ teaspoons dill seed—to each pint.
- Cover with boiling pickling solution, leaving ½-inch headspace. Remove bubbles, recheck headspace, clean rims, and apply lids and bands.
Boiling-water processing time
Start timing only when the canner reaches a full boil. Maintain the boil for the entire process. If boiling stops, return to a boil and restart the full processing time.
| Jar size | 0–1,000 ft | 1,001–6,000 ft | Above 6,000 ft |
|---|---|---|---|
| Pints | 10 min | 15 min | 20 min |
| Quarts | 15 min | 20 min | 25 min |
Notes
Cool, check, and store:
• Cool jars upright and undisturbed for 12–24 hours.
• Test seals, remove bands, wash, label, and store in a cool, dark, dry place.
• Refrigerate unsealed jars promptly. Do not taste food from a jar showing spoilage.
Always follow the current linked source and your equipment manufacturer’s instructions.
Tested source: National Center for Home Food Preservation tested procedure