1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jars 1246g Recipe makes 2 jars) The following items or measurements are not included below: 1 head dill |
||
| Calories 127 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 18865mg | 786% | |
| Potassium 30mg | 0% | |
| Total Carbohydrate 27.0g | 9% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 25.1g | ||
| Protein 0.4g | 0% | |
Ingredients
- pickling cucumber
- 4-9 cloves garlic, 2 to 3 per jar
- 2 grape leaves (optional)
- 1 head dill
- 2 quarts water
- 1 cup vinegar
- 1/3 cup salt
- 1/4 cup sugar
Directions
1
Use large canning jar.2
Place 2-3 cloves garlic, grape leaves (optional), and a couple sprigs of dill on the bottom of each jar.3
Boil together 2 quarts water, vinegar, salt, and sugar.4
Stir, turn off and let cool.5
Pack jars with cucumbers and pour cooled solution to completely cover cucumbers.6
Refrigerate and ready in 3-4 days.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Appetizers
- Course > Condiments, etc.
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings
- Preparation > Presentation > Served Cold
- Preparation > Technique > Canning
- Occasion > Gifts
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Savory
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Occasion > To Go... > Camping
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: PastaEveryNite
On Jul 23, 2008
These were the first pickles I have ever made, and I'm pleased to say the reicpe was easy and the pickles came out delicious! They were very crisp and with a taste like old-fashioned Kosher dill pickles. I do like a little more bite to my pickle and plan on kicking up the garlic and dill a notch on the next batch.
From: Tom Collins
On Sep 8, 2007
1st batch I made as directed...Used white vinegar...Made spears...2nd batch, I slice the cukes into 'chips', used cider vinegar and used 6 cloves of minced garlic per quart jar...Put in a head of dill 'plus' a couple of sprigs of dill...The change in vinegar didn't change the color or taste...The garlic and dill added flavor...The 'chips' are just as good as the spears...On the next batch, I will increase the vinegar/salt to water ratio...Looking for just a little more bite...These are as close to deli stye pickles as I have found...And are they good...
From: The Rabbit
On Jun 16, 2006
The BEST!! Everyone I give this recipe to loves them and makes them over and over again. I don't use grape leaves because they stay nice and crisp as long as I use good quality pickling cukes. I use cider vinegar and brown (or raw) sugar in the recipe but other than that I keep it as wonderfully fresh and simple as this great recipe. You can add onions, carrot or baby zucchini too for another level of flavors.
From: KWB
On Sep 12, 2006
I made two 1 liter jars of these. They turned out great and I've gotten rave reviews. The modifications I made were: 1 T dried dill per jar, about 12 mustard seeds per jar (I always see what I think are mustard seeds swimming around in commercial dills...so why not?), and poured the boiling brine over the pickles in sterile jars--because I've never done refrigerator pickles and was concerned that they might be too crisp. Thanks lap826!
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