1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1196g) Recipe makes 4 servings The following items or measurements are not included below: alum |
||
| Calories 105 | ||
| Calories from Fat 4 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 24779mg | 1032% | |
| Potassium 621mg | 17% | |
| Total Carbohydrate 15.2g | 5% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 7.0g | ||
| Protein 2.7g | 5% | |
Ingredients
- 2 quarts water
- 1 quart vinegar
- 7/8 cup salt
- 1 teaspoon alum
- 4 quarts cucumbers (smaller are better)
- fresh onion, sliced
- dill weed, to taste
- garlic, to taste
Directions
1
Boil water, vinegar, salt and alum for 2 minutes and cool.2
Clean and pack cucumbers with onion, dill and garlic.3
Pour juice over all and refrigerate at least one month before eating.4
This recipe will make 3 quarts of liquid.5
Left over liquid can be stored in the refrigerator until you are ready to can more.6
(Quantities listed are variable - depending on how many cucumbers you want to can).
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Refrigerator Dill Pickles recipes
Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Preparation > Time to Make > > 1 day
- Preparation > Simple > 3 or Less Steps
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Preparation > Technique > Canning > Unprocessed/Freezer
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Ingy
On Aug 24, 2007
I made these today and they were very easy to put together. My hands still smell heavenly from the garlic and dill. I will add stars in one month once I've opened them. It's going to be so hard to wait! Since I didn't can these, I found them very easy to sneak open after only 2 weeks and give them a little taste. Though I still have 2 weeks left until I should open them, I was amazed to taste the best dill pickles ever! These are so crunchy and the flavor is divine. This will be my only recipe for dill pickles! I can't give these enough stars!
From: 55tbird
On Aug 10, 2008
Delicious!! I used 2 sliced red chilis and 1-2 T crushed red pepper flakes for each gallon jug. I used 3 head of dill on bottom and top of each gallon jug, also..
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved