Crisp Dill Pickles
Recipe: #13575
August 01, 2014
Categories: Snacks, Cucumber, Canning/Preserving, Fat Free, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Old recipe from Tilden Ne; uses alum. Yield 6 quarts."
Original is 6 servings
Ingredients
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- JARS
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- BRINE
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Nutritional
- Serving Size: 1 (1465.8 g)
- Calories 144.3
- Total Fat - 1.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 12021.7 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 7.3 g
- Sugars - 11.5 g
- Protein - 5.4 g
- Calcium - 235.6 mg
- Iron - 2.5 mg
- Vitamin C - 21 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Scrub 25 medium cucumbers. Pack in jars.
Step 2
Place 2 heads dill, 1 teaspoon mustard seed, 1 clove garlic, and 1/2 teaspoon alum in each jar.
Step 3
Heat cider vinegar, water, and kosher salt for the brine. Bring to a boil.
Step 4
Fill jars with hot liquid.
Step 5
Seal.
Tips
No special items needed.
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