Mar's Dill Pickles – a delicious recipe with cucumbers, white vinegar, water, pickling salt, garlic, dill. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1.
2
Clean cucumbers and place in large icey water bath for a couple hours to not more that 6 hours to ensure crispy pickles, keeping your ice refreshed as needed.
3
2.
4
Sterilize 8 quart jars and canning lids in boiling water for 10 to 12 minutes.
5
3.
6
Combine viegar, water and pickling salt in a large pot over medium-high heat, bring to full boil.
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4.
8
In each jar, place at least to garlic cloves, one head of dill, then proceed to fill the jar with the cucumbers.
9
Top off the jar with a sprig of dill weed and fill jars to the top with the hot brine.
10
Be sure to wipe the rims of the jars clean.
11
Seal jars with lids.
12
5.
13
Process your cucumbers in boilin water bath for 15 minutes.
14
6.
15
Let cool and then store your pickles for 8 weeks prior to opening and eating.
16
ENJOY!
784
kcal
Calories
168
g
Carbs
33
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 lbs pickling cucumbers, 4 cups white vinegar, ½ cups water, ⅔ cup pickling salt, and more.
Yes, Mar's 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.
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