Kosher Dill Pickles
by KnotDoc1992
Given to my Mom, Joyce Simpson by Dorothy Hudson 07/09/1988
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INGREDIENTS
- 4 pounds Cucumber ; or 2 quarts
- 6 tablespoons Kosher Salt
- 3 cups Vinegar
- 3 cups Water
- Fresh dill
- Dill Seed
- Mixed Pickle Spices
- Black Pepper Corns
- Garlic cloves
INSTRUCTIONS
1. Wash cucumbers
2. Combine salt, vinegar and water. Heat to a boil
3. Pack cucumber into hot sterilized jars for each pint jar. Add 1 tsp dill seed or 1 head dill weed. 1 1/2 tsp missed pickle spices. 3 black pepper corns. 2 cloves garlic peeled, halved
4. Fill jar with boiling vinegar solution to 1/2 inch from top of jar.
5. Process LARGE WHOLE cucumber in boiling water allowing 10 minutes for pints, 20 minutes for quarts. Process SMALL WHOLE cucumbers, slices, halves or quarters 5 minute pints or 10 minute quarts.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 quart (1656g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 221 | ||
| Calories from Fat: 10 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.1g | 1 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 10935.1mg | 377 % | |
| Potassium 1637.7mg | 43 % | |
| Total Carbohydrate 38.6g | 11 % | |
| Dietary Fiber 5.2g | 21 % | |
| Sugars, other 33.4g | ||
| Protein 6.3g | 9 % | |
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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. |
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Calories per serving: 221
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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