Fagor Cookbook Cookbook - Dill Pickles

46

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. 

Pressure Canning Recipes: VEGETABLES