Dill Pickles Recipe

Name: Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs pickling cucumbers; 1 pint cider vinegar; 1 1/2 cups water; 3 tablespoons sugar; 2 tablespoons salt; 1 bay leaf; 5 -6 whole cloves; 1/4 teaspoon celery seed; 1/2 teaspoon peppercorn; 1/2 teaspoon mustard seeds; 1 teaspoon dill seed (or 2 heads fresh dill weed)

Servings: persons

2 1/4 lbs pickling cucumbers
1 pint cider vinegar
1 1/2 cups water
3 tablespoons sugar
2 tablespoons salt
1 bay leaf
5 -6 whole cloves
1/4 teaspoon celery seed
1/2 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 teaspoon dill seed (or 2 heads fresh dill weed)

1
Wash the cucumbers and quarter them length wise.
2
Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot.
3
Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.)
4
Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes.
5
Remove the bay leaf and spice bag from the vinegar.
6
Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars.
7
Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them.
8
The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top.
9
Screw down the lids and process the jars in a boiling-water bath for 20 minutes.
10
Allow the pickles to cool, check the seals, and label the jars.
11
The pickles will improve in flavor if left to ripen for a few months.
12
Yields approximately 2 quarts.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 lbs pickling cucumbers, 1 pint cider vinegar, 1 1/2 cups water, 3 tablespoons sugar, and more.

Yes, Dill Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Pickles

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