Pflugerville Dill Pickles
Yield
1 batchPrep
10 minCook
40 minReady
2Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cucumbers
|
|
| 1 | x |
dill weed
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
sweet red bell peppers
|
*
|
| 1 | x |
garlic
|
*
|
| 1 | x |
vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cucumbers
|
|
| 1 | x |
dill weed
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
sweet red bell peppers
|
*
|
| 1 | x |
garlic
|
*
|
| 1 | x |
vinegar
|
*
|
Directions
Put a sprig of dill in the bottom of quart jar.
Pack cucumbers in jar.
Place 1 clove garlic and 1 small red pepper in jar.
Put 2 tablespoons of salt in jar.
Make a brine, add one cup vinegar to three cups of water and bring to a boil.
Pour solution over pickles.
Seal jar and place in a pan of boiling water.
Be certain that the lids are covered with the water to ensure a good seal.
When cucumbers begin to change from dark green to light green, remove from boiling water and cool.
Let sit for a mimimum of two weeks before using.
