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Dill Pickles

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 pint jars (about 12 cups)
Supermarket dill pickles can’t beat the fresh flavor and snap of homemade.

Make Ahead Tip: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
RECIPE INGREDIENTS
3 1/2 pounds   pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)
1 tablespoon   pickling spice
12-24 sprigs   fresh dill
3-6 whole large cloves   garlic, sliced
3 cups  distilled white vinegar or cider vinegar
3 cups  water
2 tablespoons plus 2 teaspoons  sea salt
2 tablespoons   sugar
Dill Pickles Recipe at Cooking.com
DIRECTIONS
Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.


Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.


Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine).


Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Nutrition Facts per Serving
Yield:   6 pint jars (about 12 cups)
Calories: 4
Sodium: 53mg
% Cal. from Fat: 0%
Carbohydrates, Total: 1g
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