Dill Pickles
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
vinegar
|
*
|
| 2 | quarts |
water
|
*
|
| 1 | cup |
salt
|
|
| 1 | x |
dill weed
to taste |
*
|
| 1 | x |
garlic
to taste |
*
|
| 1 | gallon |
cucumbers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
vinegar
|
*
|
| 2 | quarts |
water
|
*
|
| 237 | ml |
salt
|
|
| 1 | x |
dill weed
to taste |
*
|
| 1 | x |
garlic
to taste |
*
|
| 3.8 | l |
cucumbers
|
*
|
Directions
Wash cucumbers thoroughly and place them in very hot water.
In a large pot boil vinegar, water and salt for 2 minutes.
Drain hot water from cucumbers and put in sterile jars with dill and garlic.
Pour boiling solution over cucumbers and seal immediately.
Open in 3 to 4 weeks.
