Classic Dill Pickles
Classic Dill Pickles recipe
Yield
48 servingsPrep
5 minCook
5 minReady
3 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 1 | quart |
vinegar
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
salt
|
|
|
dill weed
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 0.9 | l |
vinegar
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
salt
|
|
| 1 | x |
dill weed
|
*
|
Directions
Bring to a boil and let stand until cool the above ingredients.
Use 5 to 6 quart jars and pack with large cucumbers, then add one large bunch of dill to each quart.
Fill each jar with the vinegar mixture. Do not seal tight for 2 to 3 days.
