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Dill Pickles

Ingredients
  Fresh cucumbers 6 Quart (3-4 Inches, 6 Quart Basket)
  Vinegar 8 Cup (128 tbs)
  Pickling salt 1 1⁄2 Cup (24 tbs)
  Water 8 Cup (128 tbs)
  Sugar 2 Cup (32 tbs)
  Fresh dill 1 Tablespoon
  Pickling spice 1 Teaspoon
  Red hot pepper 1 Small
Directions

1. Wash sealers in hot water. Rinse.
2. In each sealer place a bunch of dill 1 tsp. mixed pickling spice1 red peppergarlic if desired
3. Wash the cucumbers, then prick several times with a fork and pack into the sealers.
4. Put 1/2 tsp. alum in each sealer.
5. Combine the vinegar, salt, sugar and water, and bring to a boil.
6. Pour hot, over the cucumbers, to overflowing. Seal.
7. Leave six weeks before opening.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Servings: 
266

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 11 Calories from Fat 0

% Daily Value*

Total Fat 0.03 g0.04%

Saturated Fat 0.01 g0.04%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 53.1 mg2.2%

Total Carbohydrates 2 g0.8%

Dietary Fiber 0.12 g0.49%

Sugars 1.9 g

Protein 0.15 g0.29%

Vitamin A 0.8% Vitamin C 2.1%

Calcium 0.4% Iron 0.38%

*Based on a 2000 Calorie diet

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Dill Pickles Recipe