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Quick Fresh-Pack Dill Pickles

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Submitted by redfern28

Ingredients

8 3.6
POUNDS KG CUCUMBERS
pickling (3 to 5inch size)
2 7.6
GALLONS L WATER *
1 ¼ 296
CUPS ML PICKLING SALT *
1 ½ 1.5
QUARTS QUARTS VINEGAR *
¼ 59
CUP ML SUGAR
2 2
QUARTS QUARTS WATER *
2 3E+1
TABLESPOONS ML PICKLING SPICES
whole *
3 45
TABLESPOONS ML MUSTARD SEEDS
whole
14 14
EACH EACH DILL WEED
fresh heads or 4 1/2 tb dried *

Directions

Wash cucumbers.

Cut 1/16-inch slice off blossom end and discard, but leave ¼ inch of stem attached.

Dissolve ¾ cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours.

Drain. Combine vinegar, ½ cup salt, sugar and 2 quarts water.

Add mixed pickling spices tied in a clean white cloth.

Heat to boiling.

Fill jars with cucumbers. Add 1 teaspoon mustard seed and 1½ heads fresh dill per pint.

Cover with boiling pickling solution, leaving ½-inch headspace.

Adjust lids and process according to the recommendations

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 929g (32.8 oz)
Amount per Serving
Calories 195 18% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 30%
Sugars g
Protein 15g
Vitamin A 13% Vitamin C 49%
Calcium 17% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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