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Pickling Cukes in a Jiffy

Quick Dill Pickles See also: Two No-Cook Pickle Recipes

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Quick Dill Pickles
Yield: about 8 pints

8 lbs. of 3- to 5-inch pickling cucumbers
2 gallons water
1-1/4 cups canning or pickling salt
1-1/2 qarts vinegar (5 percent acidity)
1/4 cup sugar
2 quarts water
about 2 tablespoons whole mixed pickling spice
   (1 tsp. per pint jar)
about 3 tablespoons whole mustard seed
   (1 tsp. per pint jar)
14 heads of fresh dill
    (or 1-1/2 tsp of dill seed per pint jar)

1. 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 gallons of water. Pour over cucumbers and let stand 12 hours. Drain. 

2. Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water. Add mixed pickling spices tied in a clean, white cloth. Heat to boiling. 

3. Fill jars with cucumbers. Add 1 tsp. mustard seed and 1-1/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving a 1/2-inch headspace. Adjust lids and  process in boiling water bath, pints 15 minutes, quarts 20 minutes.

Source: University of Minnesota Extension