Mimi's Kosher Dill Pickles

2-3 weeks Prep: 20 minutes Cook: 20 minutes

69 calories per serving view nutrition facts

2-3 jars suggest servings

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Ingredients

4	pounds	pickling cucumbers
3 1/2	tablespoons	kosher salt
1 1/2	tablespoons	mustard seeds
1 1/2	tablespoons	black peppercorns
2	tablespoons	garlic	chopped
1 1/2	tablespoons	dill seed	or fresh dill heads
1	x	bay leaves
3	cups	water	bottled
3	cups	white vinegar

Directions

Wash cucumbers and remove blossom ends.

Combine kosher salt, mustard seeds, black peppercorns, chopped garlic, dill seeds, water andamp; vinegar in a saucepan.

Heat to boiling.

Pack hot, sterilized jars with cucumbers, whole or spears, and top with a bay leaf and sprig of dill head, if used instead of seeds.

Fill jar with brine leaving 1/4 inch headspace. Seal.

Submerge jars in a boiling water bath for 10 minutes.

Turn heat off when all jars are in canner.

Be sure jars are covered with boiling water.

Remove at once when 10 minutes are up.

Ready to eat in 2-3 weeks.

Note: I've found that if you have hard water, as I do, using bottled, distilled water keeps the pickles from coming out soft.

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Nutrition Facts

Serving Size 385g

Amount per Serving

Calories 69 21% of calories from fat

	% Daily Value*
Total Fat 2.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 6117mg	255%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	7%
Sugars 0.0g
Protein 2.0g	4%

Vitamin A	0%		Vitamin C	4%
Calcium	9%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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