Easy Dill Pickles
Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.
Yield
12 servingsPrep
25 minCook
5 minReady
8 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | dozen |
pickling cucumbers
|
* |
| 1 | bunch |
dill weed
|
*
|
| 1 | quart |
apple cider vinegar
|
*
|
| 8 | cups |
water
|
|
| 1 | cup |
pickling salt
|
*
|
| 12 | cloves |
garlic
peeled, up to 16 cloves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | dozen |
pickling cucumbers
|
* |
| 1 | bunch |
dill weed
|
*
|
| 0.9 | l |
apple cider vinegar
|
*
|
| 1.9 | l |
water
|
|
| 237 | ml |
pickling salt
|
*
|
| 12 | cloves |
garlic
peeled, up to 16 cloves |
|
Directions
Wash the cucumbers and remove any stems.
Cover with cold water and refrigerate overnight or for several hours.
Pack the cucumbers into pint jars as tightly as possible.
Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
Boil for 2 minutes.
Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
Pour the hot brine into the jars and seal.
Makes 12 Pints.
