Dill Pickles
Canada
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | cup | Kosher salt | ||
| 4 | quarts | Water |
Water
Water, (pronounced WAH-ter), is the unsung hero of every single kitchen across the globe. You boil it, simmer it, steam veggies over it, and use it to deglaze those sticky,...
|
|
| 5 | pounds | Pickling Cucumbers » approximately | ||
| 1 | bunch | Dill » fresh, chopped |
Dill
Dill and Dillweed are exactly the same thing. The word 'weed' is often removed to make the dish more appealing.
|
|
| 4 | cloves | Garlic » cut in half |
Garlic
Garlic (pronounced gar-lik) is the ultimate foundation for flavor in kitchens all over the globe. This pungent bulb is made of individual cloves wrapped in a papery skin, hiding volatile...
|
|
| 1/2 | teaspoon | Pickling Spice |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 2 Weeks | 2 weeks 30 minutes |
Directions:
- Wash cucumbers very well. Cut off ends.
1. In a large bowl, dissolve the kosher salt in 4 quarts of water.
2. Place dill and garlic into a sterilized gallon jars.
3. Put in the whole cucumbers, tightly packed.
4. Add the pickling spice.
5. Pour the salted water solution into the jar, filling to the top.
6. The amount of water needed for a gallon jar will vary depending on size and amount of cucumbers in the jar.
7. If you need more; the ratio is 1/4 cup kosher salt to 1 quart of water.
8. Cover tightly and keep in a dark room or closet.
9. The pickles will be half sour after one week, and completely sour after 2 weeks.
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