Pickles
2015-07-21 18:37:28
Serves 12
A quick and easy way to make homemade pickles
Nutrition Facts
Serving Size
510g
Servings
12
Amount Per Serving
Calories 47
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2372mg
99%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
6%
Sugars 5g
Protein 2g
Vitamin A
6%
Vitamin C
14%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 12 pickling cucumbers ( 2 1/2 lbs)
- 1 large clove garlic
- 6-8 sprigs of dill
- 1/4 teaspoon of dill seeds (optional)
- 1 teaspoon whole pickling spices
- 1/4 cup kosher salt
- 1/4 cup white vinegar
- 2 1/2 quart water
Instructions
- Thoroughly clean the cucumbers, cut in half or quarters
- Flatten the garlic with the back of knife
- Wash dill and pat dry
- Place cucumbers, garlic, dill, dill seeds ( if using) and pickling spices in a crock or glass jar large enough to allow at least 2 inches of space between the pickles and the top of the container.
- Bring the salt, vinegar, and water to a boil an boil 2 minutes. ( brine)
- Pour brine over the cucumbers and weight down with a plate or heave cup. The brine should be at least 1 inch over the cucumbers.
- Keep at room temperature over night and then refrigerate either in the crock or in jars.
Notes
- This is a great and easy way to make your own pickles. They will keep several weeks using this method. For long term storage It is recommend the traditional processing method of canning.
- You can also make variations using more garlic or no garlic and more pickling spices.
Adapted from The Victory Garden Cookbook
Adapted from The Victory Garden Cookbook
Mary Opfer Nutrition https://maryopfernutrition.com/