Easy Dill Pickles
|Sea salt||7 Tablespoon|
|Garlic||8 Clove (40 gm), halved|
|Dill weed||To Taste|
|Dill seed||To Taste|
Soak the cucumbers overnight in a solution of cold water and 4 tablespoons of the salt.
Drain the cucumbers and arrange them in large pickling jars.
Add the garlic pieces to the cucumbers at even intervals.
Pack the dill weed evenly around the cucumbers, and sprinkle the dill seed over the top cucumbers, when the jar is full.
Mix the vinegar and boiling water together and dissolve the remaining salt in it.
Pour this brine over the cucumbers until they are covered.
Cover the jars and leave the pickles in the refrigerator or cool place for at least a week before serving.
Serving size: Complete recipe
Calories 335 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.71 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6189.6 mg257.9%
Total Carbohydrates 80 g26.6%
Dietary Fiber 10.2 g40.7%
Sugars 30.5 g
Protein 15 g29.2%
Vitamin A 39.1% Vitamin C 106%
Calcium 39.3% Iron 35.4%
*Based on a 2000 Calorie diet