Dill Pickles
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
N/A
Total Time:
30 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 10 |
| Serving Size | 1.77 oz |
Ingredients
35.30 oz
cucumbers
16.90 fl oz
water
16.90 fl oz
white vinegar
1.77 oz
Salt
1.77 oz
Sugar
0.35 oz
dill seeds
5 pieces
garlic cloves
0.18 oz
Black Peppercorns
Directions
Step 1
Wash the cucumbers thoroughly.
Step 2
Slice the cucumbers into thin rounds.
Step 3
In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil.
Step 4
Add dill seeds, garlic cloves, and black peppercorns to the pot. Stir well.
Step 5
Place the cucumber slices into sterilized jars.
Step 6
Pour the hot brine mixture over the cucumber slices, filling the jars to the top.
Step 7
Seal the jars tightly and let them cool to room temperature.
Step 8
Refrigerate the jars for at least 24 hours before consuming the pickles.
Nutrition Facts
Fat:
0 g
(0
kcal)
Protein:
0 g
(0
kcal)
Carbohydrates:
2 g
(8
kcal)
| Calories | 0.177 kcal | 0.01% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0 g | 0% |
| Carbohydrates | 0.0354 g | 0.01% |
| Sodium | 5.31 mg | 1.06% |
| Fibers | 0.0177 g | 0.05% |
| Sugars | 0.0177 g | 0% |
| Protein | 0 g | 0% |
| Vitamin C | 0.0708 mg | 0.08% |
| Calcium | 0.0354 mg | 0.01% |
| Iron | 0.0354 mg | 0.01% |
| Potassium | 0.0354 mg | 0.01% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0 mg | 0% |
| Zinc | 0 mg | 0% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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