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Dill Crock

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Submitted by natalie

YIELD

servings

PREP

20 min

COOK

5 min

READY

10 days

Ingredients

1 1
X X DILL WEED
fresh *
½ 118
CUP ML GARLIC CLOVES
1 1
2 2
EACH EACH ONIONS
sliced
1 1
EACH EACH CAULIFLOWER FLORETS *
2 2
EACH EACH GREEN BELL PEPPERS
¾ 177
CUP ML PICKLING SALT *
10 2.4
CUPS L WATER
1 1
X X CELERY *
1 1
JAR JAR OLIVES *
1 453.6
POUND G GREEN BEANS
2 2
EACH EACH BAY LEAVES *
1 1
SMALL SMALL GREEN TOMATOES *
3 3
SLICES SLICES CARROTS
¼ 59

Directions

Make brine using ¾ cup sea salt, ¼ cup cider vinegar, 10 cups of water, sl ice onions, bell peppers, celery, carrot and break cauliflower into florets.

Pack layer of fresh dill and garlic on bottom of 1 gallon jar.

Cook green beans 3 minutes and drain.

Layer all ingredients. Top off with more dill and garlic.

Cover with brine.

Set a small saucer weighted to keep everything below brine.

Cure 10 days at room temperature.

Refrigerate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 855g (30.2 oz)
Amount per Serving
Calories 97 4% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 25%
Sugars g
Protein 9g
Vitamin A 28% Vitamin C 126%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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