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Mimi's Kosher Dill Pickles

 
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Mimi's Kosher Dill Pickles recipe

Yield

48

servings

Prep

20

min

Cook

20

min

Ready

21

days

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

Ingredients

4 pounds pickling cucumbers
*
3 ½ tablespoons kosher salt
1 ½ tablespoons mustard seeds
1 ½ tablespoons black peppercorns
2 tablespoons garlic
chopped
1 ½ tablespoons dill seed
or fresh dill heads
1 x bay leaves
*
3 cups water
bottled
3 cups white vinegar

Directions

Wash cucumbers and remove blossom ends.

Combine kosher salt, mustard seeds, black peppercorns, chopped garlic, dill seeds, water andamp; vinegar in a saucepan.

Heat to boiling.

Pack hot, sterilized jars with cucumbers, whole or spears, and top with a bay leaf and sprig of dill head, if used instead of seeds.

Fill jar with brine leaving ¼ inch headspace. Seal.

Submerge jars in a boiling water bath for 10 minutes.

Turn heat off when all jars are in canner.

Be sure jars are covered with boiling water.

Remove at once when 10 minutes are up.

Ready to eat in 2 to 3 weeks.

Note: I've found that if you have hard water, as I do, using bottled, distilled water keeps the pickles from coming out soft.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 6921% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6117mg 255%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 4%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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