Dill Pickles - Fagor Cookbook Cookbook

Pressure Canning Recipes: VEGETABLES

DILL PICKLES

Servings: 4 pints
Headspace: 1/2 inch
Time: 10 minutes / high pressure setting
Ingredients
1 dozen, 4"(approximately) freshly picked cucumbers - sliced in quarters
1 1/2 cups vinegar, 5% acidity
2 1/4 cups water
1/4 cup non iodized salt
dill –1 T. per jar
4 garlic cloves – 1 clove per jar
mustard seed - 1 tsp. per jar
peppercorns -16 (4 per jar)
Directions
Place washed and sliced cucumbers in a large bowl. Cover with a layer of ice cubes and
refrigerate for 4 hours. Drain completely. Combine salt, vinegar and water. Heat to boiling.
Pack the cucumbers into 4 sterilized pint jars. Leave 1 inch headspace. Place dill, garlic,
mustard seeds and peppercorns into each jar. Pour hot vinegar brine over cucumbers and spices
in each jar, leaving 1/2 inch headspace. Cap and seal. Place in canner with 2 to 3 inches of hot
water.
Process for 10 minutes/ high pressure setting.
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