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Herman's Famous Kosher Dills

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

0 min

Ready

2 days
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
4 ½ pounds pickling cucumbers
*
3 tablespoon kosher salt
1 tsp
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1 clove garlic
thinly sliced
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1 Tbs. pickling spices
heaping, but remove the red peppers
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1 stalk dill weed
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¼ teaspoon alum
powdered or granulated
*
1 cup white vinegar
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Ingredients

Amount Measure Ingredient Features
2 kg pickling cucumbers
*
45 ml kosher salt
1 tsp
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1 clove garlic
thinly sliced
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1 Tbs. pickling spices
heaping, but remove the red peppers
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1 stalk dill weed
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1.3 ml alum
powdered or granulated
*
237 ml white vinegar
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Directions

Wash and pack pickles halfway into jar. Pour in all ingredients Finish packing pickles Fill to top with cold tap water Seal jar and invert jar several times to dissolve ingredients.

Let stand at room temperature for 24 hours and then refrigerate. Ready to eat in two days (for half sour), let stand longer for increased sourness.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 70% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3489mg 145%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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