Favorite Dill Pickles
Yield
48 servingsPrep
10 minCook
5 minReady
21 daysLow 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
|
|
dill weed
to taste |
* | ||
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.