Make and share this Great , Crispy, Dill Pickles, Ready to Eat in 2 Days recipe from Food.com.
Provided by RobertRLB
Categories < 60 Mins
Time 1h
Yield 10 Qts
Number Of Ingredients 7
Steps:
- Bring to boil 4 to 5 quarts water.
- add 2 1/2 TLB pickling salt per quart.
- and 1 cup vinager.
- let cool.
- In clean quart jars add
- 1 tsp muster seed.
- 3 peppercorns.
- 1-2 cloves garlic sliced or choped.
- 1-2 spigs dill.
- Quarter the pickles and fill jars.
- Pour water mixture to top of jars and place in refrig.
- Ready to eat in two days.
- Will keep up to 2 months in refrig.
- very crispy.
Nutrition Facts : Calories 134.7, Fat 3.5, SaturatedFat 0.3, Sodium 23263.1, Carbohydrate 23.3, Fiber 6.9, Sugar 16.6, Protein 5.3
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