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Kosher Garlic Dills

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Submitted by robat

YIELD

7 pints

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

40 4E+1
MEDIUM MEDIUM CUCUMBERS
cut lengthwise in half
¾ 177
CUP ML SUGAR
½ 118
CUP ML PICKLING SALT *
3 45
TABLESPOONS ML PICKLING SPICES *
1 0.9
QUART L WATER *
1 0.9
QUART L VINEGAR *
Pack in jar
1 1
EACH EACH BAY LEAVES *
1 1
WHOLE WHOLE GARLIC CLOVES *
½ 2.5
TEASPOON ML MUSTARD SEEDS
1 1
1 1
HEAD HEAD DILL WEED *

Directions

Combine sugar, water, salt and vinegar.

Tie spices in cheesecloth and add to mixture.

Simer 15 minutes. Pack cucumbers into hot sterilized jars leavin ¼ inch head space.

Add bayleaf, garlic, mustard seed, small head of dill and pepper to the jar.

Heat the brine to a hard boil, pour boiling hot over cucumbers, leave ¼ inch head space for liquid too.

Cap and process pints or quarts 15 minutes in boiling water canner.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 2066g (72.9 oz)
Amount per Serving
Calories 392 8% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 41mg 2%
Total Carbohydrate 27g 27%
Dietary Fiber 15g 58%
Sugars g
Protein 24g
Vitamin A 41% Vitamin C 147%
Calcium 29% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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