Grama's Dill Pickles
Grama's Dill Pickles recipe
Yield
48 servingsPrep
30 minCook
0 minReady
1Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | quarts |
pickling cucumbers
|
* |
| 1 |
dill weed
fresh |
*
|
|
| 2 | cups |
white wine vinegar
|
|
| 1 | cup |
pickling salt
|
*
|
| 10 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | quarts |
pickling cucumbers
|
* |
| 1 | each |
dill weed
fresh |
*
|
| 473 | ml |
white wine vinegar
|
|
| 237 | ml |
pickling salt
|
*
|
| 2.4 | l |
water
|
|
Directions
Wash jars and scrub cumbers.
Cut off stems and blossom ends and prick cucumbers with a fork.
Pack in jars and pour boiling water over cumbers and let stand for 3 minutes.
Drain off water. Combine vinegar, 10 cups of water and salt.
Bring to a boil.
Pour over cucumbers in jars, add a sprig of dill and seal immediately.
Leave for several weeks before using.
