Dill Pickles Recipe

Name: Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dill Pickles; 1/2 teaspoon alum; 1 sliced onion; 3 hot peppers; 2-3 heads of dill; 2-3 buds of garlic; Cucumbers - sliced; 1 quart distilled vinegar; 2 quarts water; 1/2 cup pickling salt

Servings: persons

1
Have jars hot. (Fill jars with boiling water and empty before you pack each one with ingredients)
2
Have lids hot.
3
Pack alum, onion, peppers, dill, garlic and cucumbers in jars.
4
Bring vinegar, water and salt to a boil.
5
Pour over pickles. Adjust amount of liquid according to cucumbers.
6
Place hot lids on jars.
7
Place jars upside down overnight or until sealed.
8
The fresher the cucumbers the better the pickles, I suggest picking them in the morning and making a batch of pickles within an hour or two at the most. I also like small pickling cucumber the best.
9
I let them sit for two or more weeks before I eat them and try to keep them not much more than a year.

112

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 10 ingredients. The key ingredients include: Dill Pickles, 1/2 teaspoon alum, 1 sliced onion, 3 hot peppers, 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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