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Fresh Dill Pickles

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Ingredients
  Pickling cucumbers 30 (4 Inches Long)
  Water 16 Cup (256 tbs)
  Kosher salt 2 Cup (32 tbs)
  White vinegar 4 Cup (64 tbs)
  Water 6 Cup (96 tbs)
  Garlic 4 Clove (20 gm), peeled
  Mustard seeds 2 Teaspoon
  Fresh dill 1 Teaspoon
Directions

1. Wash cucumbers well; drain on paper toweling. Combine 16 cups water and salt in a very large glass or ceramic bowl; add cucumbers.
2. Cover the container with plastic wrap; let stand 12 to 18 hours.
3. Next day, pour off brine; drain well. Combine vinegar and 6 cups water in large kettle; bring to boil; add cucumbers; return to boiling.
4. Pack cucumbers tightly into 4 hot, sterilized quart jars; add 1 garlic clove, 1/2 teaspoon mustard seeds and dill sprig to each jar.
5. Bring vinegar mixture to a boil; pour into jars to within 1/4 inch of rim. Seal, as manufacturer directs; process in hot-water bath 15 minutes. Cool; label; date. Store in a cool, dry place.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 754 Calories from Fat 67

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5775.6 mg240.6%

Total Carbohydrates 174 g57.9%

Dietary Fiber 24.5 g98%

Sugars 76 g

Protein 33 g66.4%

Vitamin A 102.4% Vitamin C 228%

Calcium 81.9% Iron 79.3%

*Based on a 2000 Calorie diet

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Fresh Dill Pickles Recipe