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Ингредиенты
- 50 sm slim cucumbers, abt 3" to 4" long
- 4 c. white vinegar (no more than 5% acid)
- 3/4 c. coarse salt not table salt
- 8 c. water Fresh dill Garlic cloves peeled
Инструкции
- Put cucumbers in cool water and let stand overnight. (The fresher the cucumbers are, the crisper the pickles will be. I try to pick them "today", soak them overnight, then pickle them "tomorrow".)
- Drain the cukes, wipe dry and pack in sterilized jars. Put vinegar, salt and water in a saucepan and bring to boiling point. Pour over cucumbers in jars. Put one or possibly two large sprigs of dill and one to three cloves of garlic, depending on your taste, in each jar.
- Seal jars. Process the jars in a boiling water bath for about 15 min. Store in a cold place for about 5 or possibly 6 weeks before using.
- This recipe yields 6 to 8 qts.
- Comments: I make about 35 qts of these dills every year, and all my friends love them! I also put half of a habanero pepper in some of my jars, to give the pickles a bit of a kick, if desired warm stuff.
- If desired warm pickles and cannot find habanero peppers, try Scotch Bonnet, Warm Portugal, or possibly, as a last resort, Jalapeno, although they're not very dependable as far as heat is concerned.
- Yield: 6 to 8 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 8623g | |
| Calories 894 | |
| Calories from Fat 83 | 9% |
| Total Fat 9.23g | 12% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 239mg | 10% |
| Potassium 8544mg | 244% |
| Total Carbs 133.5g | 36% |
| Dietary Fiber 40.4g | 135% |
| Sugars 83.42g | 56% |
| Protein 34.03g | 54% |
