EASY DILL PICKLES
I like this recipe, not only because the pickles are delicious, because the ingredient amounts are accurate and you don't end up with a lot of leftover cucumbers or brine. Also, I always found it difficult to buy 2 quarts of cucumbers. They're sold by the pound--you get the picture. Don't overpack the cumcumbers in the jars. You want to leave room for the brine to circulate. I put the red peppers on the outside so that you can see them. Very festive. They're a little "piquant" but what is life for anyway.
Provided by Mary Leverington
Categories Vegetable
Time 2h30m
Yield 9 quarts
Number Of Ingredients 7
Steps:
- Scrub the cucumbers well and soak in cold water overnight or for several (4-5) hours.
- Slice cucumbers lengthwise into quarters.
- Sterilize 9 quart jars, rings, and caps.
- Bring water, vinegar, and salt to a boil.
- Boil 10 minutes.
- Pack cucumbers into jars within 1/2" of top.
- Place 2 cloves of garlic, 1 dill head, and 2 red peppers into each jar.
- Cover with boiling brine and seal.
- Process for 10 minutes.
Nutrition Facts : Calories 130.9, Fat 0.8, SaturatedFat 0.2, Sodium 12601.3, Carbohydrate 25.9, Fiber 3.4, Sugar 11.1, Protein 4.4
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