David's Favorite Dill Pickles
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
vinegar
|
*
|
| 3 | quarts |
water
|
*
|
| ¾ | cup |
pickling salt
|
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
garlic
whole cloves |
*
|
| 1 | x |
cucumbers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
vinegar
|
*
|
| 3 | quarts |
water
|
*
|
| 177 | ml |
pickling salt
|
*
|
| 1 | x |
dill weed
|
*
|
| 1 | x |
garlic
whole cloves |
*
|
| 1 | x |
cucumbers
|
*
|
Directions
Soak whole cucumbers overnight in cold water and ½ teaspoon alum.
Then wash and slice as desired. Pack into hot jars - to each jar add 1½ teaspoon dill seed and add 1 to 3 whole garlic cloves.
Mix vinegar, water, and salt. Boil and pour over cucumbers in hot jars and seal.
Brine will cover about 8 quarts of pickles.
