Dill Pickles
Canada
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | cup | Kosher salt | ||
| 4 | quarts | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing...
|
|
| 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 is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread,...
|
|
| 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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