Dill Pickles


Serves: 24
Total Calories: 57

Ingredients

24 to 30 cucumbers, 3 inches long
12 to 16 sprigs fresh dill
4 teaspoons mustard seeds
4 cups (1 quart) water
2 cups cider vinegar
2 tablespoons pickling salt

Directions:

1. Wash cucumbers pack in clean, hot 1-quart jars. To each jar, add 3 or 4 sprigs fresh dill and 1 teaspoon mustard seed.

2. In large saucepan, combine water, vinegar and salt. Bring to a boil. Fill jars leaving 1/2-inch headspace. Seal jars.

3. Process in boiling water bath for 10 minutes. Let stand 1 week before serving to blend flavors.

TIP: A peeled garlic clove can be added to each jar along with dill.

Nutrition Information: Not possible to calculate because of recipe variables.

See Cook's Notes: Preserving Pickles, Relishes and Sauces

Nutritional Facts:

Serves: 24
Total Calories: 57
Calories from Fat: 0

This Dill Pickles recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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