This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Food Safety Specialist; J.E. Campbell, graduate student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 10/01. Revised 02/05.)
(About 7 to 9 pints)
To Prepare: Wash 8 pounds of 3- to 5-inch pickling cucumbers. Cut 1/16-inch slices off blossom ends and discard, but leave ¼-inch of stem attached. Dissolve ¾ cup salt in 2 gallons water. Pour over cucumbers and let stand 12 hours. Drain. Combine 1½ quarts vinegar, ½ cup salt, ¼ cup sugar and 2 quarts water. Add 2 tablespoons mixed pickling spices tied in a clean white cloth. Heat to boiling.
To Process: Fill jars with cucumbers. Add 1 teaspoon mustard seed and 1½ heads fresh dill (or 1½ teaspoons dill seed) per pint. Cover with boiling pickling solution, leaving ½-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process in a boiling water bath. Process pints for 10 minutes and quarts for 15 minutes at altitudes up to 1,000 feet. If processing at altitudes between 1,000 and 6,000 feet, process pints for 15 minutes and quarts for 20 minutes.
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This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.