Elaine's Recipe For Dill Pickles
Prep:
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Cook:
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Unknown
Ingredients
4 quart-sized Mason jars
4 quarts cucumbers (3-5 inches long; about 4 pounds or 32-36 cucumbers)
fresh dill
6 TBSP pickling salt (not iodized and not cattle salt)*
2 cups white pickling vinegar with 7% acetic acid (most white vinegar is 5%)
6 cups water
garlic (optional)
No items found.
4 liter-sized Mason jars
4 liter cucumbers (3-5 inches [7.6-12.7 cm] long; about 1814 grams or 32-36 cucumbers)
fresh dill
6 TBSP (90 ml) pickling salt (not iodized and not cattle salt)*
470 ml white pickling vinegar with 7% acetic acid (most white vinegar is 5%)
1420 ml water
garlic (optional)
No items found.
Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
AIP
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Meal Type
School lunch
Brunch
Salad
Soup
Appetizers
Beverages
Condiments, Sauces & Dips
Desserts
Snacks
Breads
Sides
Dinner
Lunch
Breakfast
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Wash cucumbers and soak overnight in cold water.
- Drain.
- Places pieces of dill in the bottom of clean jar.
- Pack cucumbers into jars and place more dill on top.
- If desired, put in 2 cloves of fresh garlic sliced.
- Combine salt, vinegar, and water.
- Bring to a boil and pour hot liquid over cucumbers.
- Seal and let stand in a cool place at least 6 weeks before using.
No items found.
Nutritional Info
Storage
Notes
*Ask the grocer for specific salt for pickling
Used with permission from
SCD Recipe
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