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Dill Pickles

Fresh.n.Natural's picture
  Cucumbers 1 Cup (16 tbs) (Small)
  Dill sprig 1
  Ice water 1 Cup (16 tbs)
  Vinegar 1 Tablespoon
  Salt To Taste

Let cucumbers soak in ice water 24 hours with 1 1/2 cups salt to each gallon of water.
In morning, alternating cucumbers and dill, pack into hot sterilized 2-quart canning jars.
Finish with dill on top.
Make brine solution with 4 quarts vinegar to each quart water and 1/2 cup salt.
Boil brine for 5 minutes.
Pour to overflowing over pickles.
They will be ready to eat in a few weeks.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 19 Calories from Fat 1

% Daily Value*

Total Fat 0.14 g0.21%

Saturated Fat 0.04 g0.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 398.4 mg16.6%

Total Carbohydrates 4 g1.3%

Dietary Fiber 0.56 g2.2%

Sugars 1.7 g

Protein 0.75 g1.5%

Vitamin A 5.3% Vitamin C 7.7%

Calcium 2.9% Iron 2.4%

*Based on a 2000 Calorie diet

Dill Pickles Recipe