Hot Dill Pickles
Yield
1 gallonPrep
5 minCook
10 minReady
3Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | gallon |
cucumbers
|
*
|
| 1 ½ | tablespoons |
mustard seeds
|
|
| 1 ½ | teaspoons |
alum
|
* |
| 1 | small |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 3 | each |
hot chili peppers
|
*
|
| 1 | each |
dill weed
head |
*
|
| 1 | quart |
vinegar
|
*
|
| 3 | quarts |
water
|
*
|
| 1 | cup |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | l |
cucumbers
|
*
|
| 23 | ml |
mustard seeds
|
|
| 7.5 | ml |
alum
|
* |
| 1 | small |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 3 | each |
hot chili peppers
|
*
|
| 1 | each |
dill weed
head |
*
|
| 0.9 | l |
vinegar
|
*
|
| 3 | quarts |
water
|
*
|
| 237 | ml |
salt
|
|
Directions
Put first seven ingredients into jars.
Bring last three ingredients to a boil together and then pour into previously prepared jars.
Seal.
Open in 3 to 4 weeks.
