EASY SWEET DILL PICKLES RECIPE RECIPES
SWEET DILL REFRIGERATOR PICKLES RECIPE: HOW TO MAKE IT
Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.—Kay Curtis, Guthrie, Oklahoma
Provided by Taste of Home
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 3-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.
Nutrition Facts : Calories 32 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 506mg sodium, CarbohydrateContent 8g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
EASY DILL PICKLES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
Total Time 12 hours 30 minutes
Prep Time 30 minutes
Cook Time 12 hours
Yield 12 Pints, 12 serving(s)
Number Of Ingredients 6
Steps:
- Wash the cucumbers and remove any stems.
- Cover with cold water and refrigerate overnight or for several hours.
- Pack the cucumbers into pint jars as tightly as possible.
- Poke in 2 springs of dill.
- Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.
- Boil for 2 minutes.
- Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.
- Pour the hot brine into the jars and seal.
Nutrition Facts : Calories 197.8, FatContent 1.3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 9464.1, CarbohydrateContent 44.5, FiberContent 6, SugarContent 20.4, ProteinContent 7.8
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When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.
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- Pour the hot brine into the jars and seal.
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I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
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