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Dill Pickles

chef.mark's picture
  Fresh cucumbers 4 Pound (Approximately 4 Inches Long)
  White vinegar 2 Cup (32 tbs)
  Boiling water 4 Cup (64 tbs)
  Pickling salt 1⁄4 Cup (4 tbs)
  Fresh dill 1 Tablespoon
  Garlic clove 1 (Per Jar)

Wash cucumbers and chill in ice water.
Sterilize jars, tongs, a cup and a funnel.
Bring water, alum, vinegar and salt to a boil.
Reduce heat and keep liquid simmering.
Drain and dry cucumbers.
Drain jars.
Put a sprig of dill and a clove of garlic in each quart jar.
Pack jars with cucumbers.
Fill with hot vinegar solution; seal.

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 5 Calories from Fat 0

% Daily Value*

Total Fat 0.04 g0.06%

Saturated Fat 0.01 g0.06%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 130.8 mg5.4%

Total Carbohydrates 1 g0.4%

Dietary Fiber 0.16 g0.63%

Sugars 0.5 g

Protein 0.21 g0.42%

Vitamin A 1% Vitamin C 1.8%

Calcium 0.6% Iron 0.57%

*Based on a 2000 Calorie diet

Dill Pickles Recipe