The method for making dill pickles differs from that for making salt
pickles in two important particulars. A much weaker brine is used, and
spices, chiefly dill, are added.
Because of the weaker salt concentration, a much more rapid curing takes
place. As a result they can be made ready for use in about half the time
required for ordinary brined pickles. This shortening of the period of
preparation, however, is gained at the expense of the keeping quality of
the product. For this reason it is necessary to resort to measures which
will prevent spoilage.