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Fresh Dill Pickles Recipe
|Cucumbers||36 (4 Inch Long Ones)|
|Vinegar||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Dill||1 Tablespoon (Fresh / Dried)|
|Garlic||3 Clove (15 gm)|
|Mustard seed||2 Teaspoon|
Calories 85 Calories from Fat 6
% Daily Value*
Total Fat 0.75 g1.2%
Saturated Fat 0.18 g0.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2918.1 mg121.6%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2.4 g9.7%
Sugars 7.6 g
Protein 3 g6.5%
Vitamin A 11.4% Vitamin C 23.5%
Calcium 8.7% Iron 8.3%
*Based on a 2000 Calorie diet
Make a brine of the vinegar, water, and salt.
Bring to boil.
Put a generous layer of dill, 1/2 to 1 sliced garlic clove, and 1 1/2 teaspoons mustard seed in each clean quart jar.
Pack cucumbers tightly in jars.
When half filled with cucumbers, add another layer of dill and complete packing.
Fill jars to within 1/2 inch of the top with boiling brine.
Put caps on jars, screwing bands tight.
Process for 5 minutes in boiling water bath.
Pickles will shrivel some after processing.
They will later plump in sealed jar.