Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Dill Pickles
- Level: Easy
- Yield: 15 pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 66
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 924
- Total: 4 days 30 min
- Prep: 4 days
- Cook: 30 min
Ingredients
15 pickling cucumbers or Kirbies
Pickling Liquid:
3 cups water
2 cups white vinegar
1/4 cup coarse salt
2 tablespoons granulated sugar
3/4 teaspoon ground cumin
1 teaspoon black peppercorns
1/2 teaspoon turmeric
2 whole cloves
1 bay leaf
1 medium onion, sliced
1 stalk celery, sliced
1/2 carrot, peeled and sliced
1 jalapeno pepper, sliced with seeds
8 garlic cloves, peeled
1 bunch dill
1 sprig thyme
Directions
- Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve.
- Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely.