Adjust quantity to suit your needs.
The water to vinegar ratio is: 1 1/2 cups water to 1/2 cup vinegar.
For every 1/2 cup vinegar, use 1 tablespoon salt.
To begin, scrubb cucumbers well. You can make these whole, sliced or quartered longways.
Make sure your canning jars are cleaned and sanitized as well as the lids.
Pack well-scrubbed cucumbers into jars. Add a spring of dill and a clove of garlic to each jar on top.
Mix vinegar and water and salt mixture and bring to a rolling boil.
Pour hot liquid over pickles and seal. These will be ready to eat in about 3 months.
For a variation, you can add a pepper of your choice to each jar.
My grandmother made these for the entire family as long as she was able and passed the recipe down to me to continue the tradition. They are truly the old fashioned dill pickles and are wonderful.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (7g)|
|Recipe Makes: varied Servi|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 15.9mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!