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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pds pickles 1229g Recipe makes 2 pds pickles) The following items or measurements are not included below: 8 whole black peppercorns |
||
| Calories 89 | ||
| Calories from Fat 5 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.6g | 0% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14173mg | 590% | |
| Potassium 740mg | 21% | |
| Total Carbohydrate 20.7g | 6% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 7.8g | ||
| Protein 3.8g | 7% | |
Kittencal's Easy Refrigerator Kosher Garlic-Dill Pickles
By: KITTENCAL
May 3, 2004
I make these every year when my pickling cucumbers are ready in my garden, they are really great pickles and so easy to make, add in more garlic and adjust the dill if desired --- these pickles develop in flavor with refrigeration time so allow them to chill at least 7 days or even longer before using, the longer the better --- use kosher salt for this not table salt --- make certain to wash the outsides of the cucumbers thoroughly, see note on bottom --- cooking time is chilling time.
2 pds pickles
Ingredients
- 6 cups water (I use distilled bottled water)
- 1/4 cup kosher salt
- 2 tablespoons white vinegar
- 2 lbs small cucumbers, thoroughly scrubbed
- 1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)
- 8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)
- 8 whole black peppercorns
Directions
1
Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.2
Remove from heat; cool to room temperature.3
Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.4
Store, covered in the the refrigerator.5
The pickles will be ready in 7 days, and will keep refrigerated for weeks.6
**NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.
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Featured Reviews for This Recipe
From: Bethany Taylor
On Oct 10, 2008
YUM!! I messed up and didn't let the brine cool before pouring over cucumbers... but it didn't hurt them at all! They are so crunchy and good!! I'm a pickle snob (very picky) and I love these! Thanks for the easy, tasty recipe! Update: I'm finally coming to the end of that first batch that I reviewed almost 2 months ago. They are still crunchy and tasty... they taste very close to Claussens only better... crunchier! And the garlic flavor is awesome!
From: Chef #371464
On Aug 13, 2008
I've tried a few pickle recipes and this one tastes the best. Nice crunch, great dill & garlic flavor and I like the little extra from the black peppercorns. Used fresh cucumbers, dill and garlic from my garden and let them set in the back of the refrigerator for a 2 weeks before I tasted. Will make more the next time. Thanks for sharing 
From: mammafishy
On Jul 29, 2006
Here is another great recipe by Kittencal! Wonderful taste, crunch, dill & garlic flavor. I am already on my second batch of these. Thanks for doing it again Kitten! This one's a keeper!
From: evelyn/athens
On Apr 17, 2006
Well, I just made these pickles up a few days ago and they're all nearly gone. We are pickle lovers here and these were great. Easy recipe. I had never made my own pickles before but nothing can stop me now. Used Kitten's pickling spice as well in this recipe and it was really good.
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