---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Dill Pickles
  Categories: Canning, Pickles
       Yield: 1 gallon
  
       4 lb Pickling cucumbers
            -(4-inch size)
       2 tb Dill seed; OR...
       4    -Heads dill weed
            -(fresh or dried)
     1/2 c  Salt
     1/4 c  Vinegar (5 percent)
       8 c  Water
            -PLUS one or more
            -of the following:
       2    Garlic cloves (optional)
       2    Dried red peppers (optional)
       2 ts Whole mixed pickling spices
            -(optional)
  
   Use the quantities given above for each gallon capacity of your
   container.
   
   Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
   discard. Leave 1/4-inch of stem attached. Place half of dill and spices
   on bottom of a clean, suitable container. (For more information on
   containers see “Suitable Containers, Covers, and Weights for Fermenting
   Food”.)  Add cucumbers, remaining dill, and spices. Dissolve salt in
   vinegar and water and pour over cucumbers. Add suitable cover and
   weight. Store where temperature is between 70 degrees F and 75 degrees F
   for about 3 to 4 weeks while fermenting. Temperatures of 55 degrees to
   65 degrees F are acceptable, but the fermentation will take 5 to 6
   weeks. Avoid temperatures above 80 degrees F, or pickles will become too
   soft during fermentation. Fermenting pickles cure slowly. Check the
   container several times a week and promptly remove surface scum or mold.
   Caution: If the pickles become soft, slimy, or develop a disagreeable
   odor, discard them. Fully fermented pickles may be stored in the
   original container for about 4 to 6 months, provided they are refri
   gerated and surface scum and molds are removed regularly. Canning fully
   fermented pickles is a better way to store them. To can them, pour the
   brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter
   brine through paper coffee filters to reduce cloudiness, if desired.
   Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust
   lids and process as recommended in Table 1, or use the low-temperature
   pasteurization treatment described below.
   
   The following treatment results in a better product texture but must be
   carefully managed to avoid possible spoilage. Place jars in a canner
   filled half way with warm (120 degree to 140 degree F) water. Then,
   add hot water to a level 1 inch above jars. Heat the water enough to
   maintain 180 degrees to 185 degrees F water temperature for 30 minutes.
   Check with a candy or jelly thermometer to be certain that the water
   temperature is at least 180 degrees F during the entire 30 minutes.
   Temperatures higher than 185 degrees F may cause unnecessary softening
   of pickles.
   
   Table 1. Recommended process time for Dill Pickles in a boiling-water
   canner.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   
   Style of Pack: Raw.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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