Dill Pickles By the Jar
Yield
1 quartPrep
10 minCook
15 minReady
2Low 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 |
cucumbers
small, fresh |
*
|
| 4 | heads |
dill weed
fresh |
*
|
| 2 | each |
garlic cloves
|
|
| ½ | cup |
apple cider vinegar
|
|
| 1 ½ | cups |
water
|
|
| 2 | tablespoons |
salt
non-iodized |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
cucumbers
small, fresh |
*
|
| 4 | heads |
dill weed
fresh |
*
|
| 2 | each |
garlic cloves
|
|
| 118 | ml |
apple cider vinegar
|
|
| 355 | ml |
water
|
|
| 3E+1 | 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.
