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| 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.
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- Course > Appetizers
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- Preparation > Time to Make > < 30 mins
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- Preparation > Technique > Canning
- Occasion > Gifts
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Featured Reviews for This Recipe
From: Mami Janine
On May 27, 2009
I have never pickled anything other than jalapenos, which is a quite different process, but I'm so glad to say that these pickles came out great. I used tiny cucumbers and after only 2 days, I had a taste and they were very good, although I could tell they still needed to "ripen" a little more. Thank you so much for posting!
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: 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!
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