Dill Pickle Recipe

Garden Cucumbers

Dill Pickles

Serves: 4 Pints

Pressure Cooking Time: 10 minutes/High Pressure

Headspace: ½ inch

Recipe complied by Fagor America

Ingredients:

• 12- 4” cucumbers, sliced in quarters
• 1 ½ cups vinegar, 5% acidity
• 2 ¼ cups water
• ¼ cup kosher salt
• 4 tablespoons dill weed, fresh, 1 per pint
• 4 garlic cloves, 1 per pint
• 4 teaspoons mustard seed, 1 per pint
• 16 peppercorns, 4 per pint

Directions:

1. Place washed and sliced cucumbers in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely.
2. Combine salt, vinegar and water. Heat to boiling. Pack the cucumbers into jars. Leave 1 inch headspace.
3. Place dill, garlic, mustard seeds and peppercorns into each jar. Pour hot vinegar brine over cucumbers and spices in each jar, leaving ½ inch of headspace.
4. Cap and seal. Place in canner with 2 to 3 inches of hot water, process for 10 minutes per instructions for your pressure cooker/canner. 

* We used our Fagor Pressure Cooker/canner. We had great results and really liked this recipe. We will use again!