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Dill Pickles

Lucy's picture
  Cucumbers 50 (4 To 5 Inches Long)
  Salt 1 1⁄2 Cup (24 tbs) (Soaked in brine and brine discarded)
  Water 6 Quart
  Horseradish root 1⁄2 Small, diced
  Dill 1⁄2 Bunch (50 gm) (Large Bunch)
  Vinegar 1⁄4 Cup (4 tbs)

Select thin cucumbers, wash and dry.
Dissolve 1 cup salt in 4 quarts water, add cucumbers and let stand 12 hours.
All cucumbers must be under the brine.
It may be necessary to prepare more brine.
Drain and wipe dry.
Place in sterilized jars with layers of horse-radish and dill.
Combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers.
Partly seal.
When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1160 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 266.3 mg11.1%

Total Carbohydrates 276 g92.1%

Dietary Fiber 38.5 g154.2%

Sugars 125.3 g

Protein 50 g101%

Vitamin A 234.7% Vitamin C 420.8%

Calcium 130.8% Iron 135.1%

*Based on a 2000 Calorie diet


Avid's picture
It would be good if whoever provides these recipes indicated what size of containber should be used. Then provide ingredient measurements aqccordingly!
Samina.Tapia's picture
Hi, Avid, you will need a 1 gallon crock/container/jar to store the pickles. Also usually 1 cup measure is (16 Tablespoons) cup.
Dill Pickles Recipe