Sweet Dill Pickles
Recipe: #13565
July 31, 2014
Categories: Snacks, Cucumber, Canning/Preserving, Fat Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Old recipe; written as given in directions; uses alum. Yield 4 quarts."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (1641.5 g)
- Calories 1166
- Total Fat - 1.6 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 29572.2 mg
- Total Carbohydrate - 278.5 g
- Dietary Fiber - 8.5 g
- Sugars - 265.9 g
- Protein - 6.4 g
- Calcium - 228.1 mg
- Iron - 2.9 mg
- Vitamin C - 32.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Wash dill size pickles; slice lengthwise about 1/8 inch thick. Pack in quart jars.
Step 2
Add three or 4 slices onion per jar; place dill on top.
Step 3
SYRUP: Bring sugar, vinegar, pickling salt, and alum to a boil. Pour over pickles in jar; seal with Mason lids.
Step 4
Cold pack until water in canner comes to a boil. Take out and invert to cool.
Step 5
This makes 4 quarts.
Tips
No special items needed.
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