Quick Fresh-Pack Dill Pickles


Quantity: 7 to 9 pints

Jar size: Pints or Quarts


8 lbs of 3- to 5-inch pickling cucumbers

2 gals water

1¼ cups canning or pickling salt

1½ qts vinegar (5 percent)

¼ 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 (1½ heads per pint jar) or 4½ tbsp dill seed (1½ tsp per pint jar)


1. Wash and rinse pint or quart canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached.

3. Dissolve ¾ cup salt in 2 gallons water. Pour over cucumbers and let stand 12 hours. Drain.

4. Combine vinegar, ½ cup salt, sugar and 2 quarts water. Add mixed pickling spices tied in a clean white cloth. Heat to boiling.

5. Fill jars with cucumbers. Add 1 tsp mustard seed and 1½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½-inch headspace.

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner


Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



10 min

15 min

20 min


15 min

20 min

25 min

Source: National Center for Home Food Preservation