Mimi's Kosher Dill Pickles
99
Mimi's Kosher Dill Pickles recipe
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.
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?
