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Saltless Dill Pickles

Healthy.Eater's picture
  Coriander seeds 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Yellow onion 1⁄4 Small, sliced
  Carrot 1 Small, peeled and thinly sliced
  Dill sprigs 12 Large (Fresh)
  Kirby cucumbers 8 Small, ends trimmed
  Water 3 Cup (48 tbs)
  Cider vinegar 2 Cup (32 tbs)

1 Divide the corianderseeds, turmeric, onion, carrot, and dill equally between 2 clean 1-quart canningjars, then add 4 cucumbers to each.
2 Meanwhile, in a medium-size enameled or stainless steel saucepan, bring the water and vinegar to a boil over high heat.
Pour half of the hot liquid into each jar, leaving 1/2 inch of head space between the liquid and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place for 1 month before eating.
Will keep for up to 4 months.

Recipe Summary

Difficulty Level: 
Side Dish

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