Kosher Dill Pickles
Yield
1 batchPrep
15 minCook
15 minReady
6Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cucumbers
|
*
|
| 1 | bunch |
garlic cloves
|
*
|
| 1 | bunch |
sweet bell peppers
sliced |
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
alum
|
* |
| 13 | cups |
water
|
|
| 1 | cup |
apple cider vinegar
|
|
| ½ | cup |
salt
non-iodized |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
cucumbers
|
*
|
| 1 | bunch |
garlic cloves
|
*
|
| 1 | bunch |
sweet bell peppers
sliced |
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
alum
|
* |
| 3.1 | l |
water
|
|
| 237 | ml |
apple cider vinegar
|
|
| 118 | ml |
salt
non-iodized |
|
Directions
Pack hot sterilized jars with cucumbers, 1 clove garlic, 1 pepper, dill and ⅛ teaspoon alum.
Bring water, vinegar and salt to boil and pour over cucumbers, filling jar.
Quickly seal. Do not open for 6 weeks.
