Roberta's Dill Pickles – a delicious recipe with cucumbers young, water, vinegar, salt canning, garlic, dill weed. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Select medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars.
2
Combine and boil the water, vinegar, and canning salt; pour mixture over the packed cucumbers (within 1 inch of top).
3
Add to each jar: 2 cloves garlic, 1 teaspoon dill and 1 teaspoon mustard seed.
4
Seal jars.
5
Place jars in a water bath canner, and fill with enought water to reach the neck of the jars.
6
Cover and bring to a boil.
7
Boil for 5 minutes.
8
Turn heat off, and let stand in water 5 more minutes.
9
Remove jars from canner and let them seal Makes 7 to 8 quarts.
10
Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.
120
kcal
Calories
1
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* 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: 1/4 bushel cucumbers young, 6 cups water, 6 cups vinegar, ½ tablespoons salt canning, and more.
Yes, Roberta'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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