Search
by Ingredient

Dill Pickles By the Jar

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Fawn White

YIELD

1 quart

PREP

10 min

COOK

15 min

READY

2

Ingredients

1 0.9
QUART L CUCUMBERS
small, fresh *
4 4
HEADS HEADS DILL WEED
fresh *
2 2
EACH EACH GARLIC CLOVES
½ 118
1 ½ 355
CUPS ML WATER
2 3E+1
TABLESPOONS ML SALT
non-iodized

Directions

Combine vinegar, water and salt, bring to boil.

Remove stem and blossom ends from cucumbers, wash well.

Prick with fork.

Place dill and garlic in jar, pack in cucumbers.

Pour boiling brine over to cover.

Wipe jar rims and seal. Allow 2 weeks minimum for pickles to cure before using.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 12 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3494mg 146%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 1%
* 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, Low Carb, Sugar-Free
 

Email this recipe