Dill Pickles!

AbbyIsWangsterful
AbbyIsWangsterful Posts: 170 Member
edited September 19 in Recipes
NGREDIENTS (Nutrition)

* 8 pounds 3 to 4 inch long pickling cucumbers
* 4 cups white vinegar
* 12 cups water
* 2/3 cup pickling salt
* 16 cloves garlic, peeled and halved
* 8 sprigs fresh dill weed
* 8 heads fresh dill weed

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DIRECTIONS

1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.


Nutrition Facts:
*9 calories
* Total Fat: 0.1g
* Cholesterol: 0mg
* Sodium: 1156mg
* Total Carbs: 1.9g
* Dietary Fiber: 0.5g
* Protein: 0.5g

64servings per recipe.

Nice snack food and rated 5star! :flowerforyou:

Replies

  • AbbyIsWangsterful
    AbbyIsWangsterful Posts: 170 Member
    NGREDIENTS (Nutrition)

    * 8 pounds 3 to 4 inch long pickling cucumbers
    * 4 cups white vinegar
    * 12 cups water
    * 2/3 cup pickling salt
    * 16 cloves garlic, peeled and halved
    * 8 sprigs fresh dill weed
    * 8 heads fresh dill weed

    * add to recipe box Add to Recipe Box
    My folders:
    * add to shopping list Add to Shopping List
    * add a personal note Add a Personal Note

    DIRECTIONS

    1. Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes.
    2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
    3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
    4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
    5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.


    Nutrition Facts:
    *9 calories
    * Total Fat: 0.1g
    * Cholesterol: 0mg
    * Sodium: 1156mg
    * Total Carbs: 1.9g
    * Dietary Fiber: 0.5g
    * Protein: 0.5g

    64servings per recipe.

    Nice snack food and rated 5star! :flowerforyou:
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