GREAT , CRISPY, DILL PICKLES, READY TO EAT IN 2 DAYS

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Great , Crispy, Dill Pickles, Ready to Eat in 2 Days image

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

10 lbs pickles, scrubed
1 bunch fresh dill
1/2 cup mustard seeds
30 peppercorns
15 fresh garlic cloves
25 tablespoons pickling salt
1 cup vinegar

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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