German Dills
Created by dienia b on July 31, 2014
- Servings: 8 quar
- Prep Time: 2d
- Cook Time: 40m
- Recipe #13563
Ingredients
- 24 cucumbers (just guessing they didn't say)
- BRINE
- 3 quarts water
- 1 cup water
- 1 cup salt
- 1 cup vinegar
- ADD TO JARS
- 4 teaspoons alum
- 8 dill heads
How to Make
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Step 1: This is exactly how recipe was written.
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Step 2: Soak cucumbers overnight in clear water. Boil brine; cool overnight.
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Step 3: In morning cut cucumbers into the size desired. Pack in jars. Place pieces of dill on top.
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Step 4: Add 1/2 teaspoon alum to each jar.
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Step 5: Heat the above solution.
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Step 6: Pour over pickles hot and seal (I think you have to waterbath).
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Step 7: These will remain crisp for a year.
Nutritional Facts
- Serving Size: 1 (571 g)
- Calories 64.9
- Total Fat - 0.8 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 14168.6 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 3.6 g
- Sugars - 6.8 g
- Protein - 2.8 g
- Calcium - 73.5 mg
- Iron - 1.4 mg
- Vitamin C - 14 mg
- Thiamin - 0.1 mg