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Quick Dill Pickle Recipe (from The Farmers Wife Canning & Preserving Cookbook)

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4kg Pickling Cucumbers (6 to 8cm long)

9 Litres of water

1 & 1/4 cups of Kosher Salt

1.5 litres of vinegar 5% acidity

1/4 cup sugar

2 tablespoons of pickling spice

3 tablespoons of mustard seeds

4 tablespoons of dill seed

Wash cucumbers and wash off blossom end, trim stem to 1/2 cm

Dissolve 3/4 cup of the salt in 7 litres of water

Pour over cucumbers and let stand for 12 hours

Drain, combine vinegar with 1/2 cup of kosher salt, sugar and 2 litres of water

Add the pickling spice in a spice bag and bring to the boil

Pack clean hot pint jars with cucumber (& pickle crisper if using)

Add 1 tsp of mustard and dill seed to each jar

Pour the pickling sauce over cucumbers allowing 2cm of head space

Seal and process for 10 minutes in a boiling water bath

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