SODIUM IN DILL PICKLES RECIPES

Name: Old-Fashioned Garlic Dill Pickles
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 3 quarts.
Ingredients: 15 garlic cloves, peeled and halved, divided; 15 fresh dill heads; 4 pounds small cucumbers (3 to 4 inches long); 6 cups water; 4-1/2 cups white vinegar; 6 tablespoons canning salt; 3/4 teaspoon crushed red pepper flakes

OLD-FASHIONED GARLIC DILL PICKLES RECIPE: HOW TO MAKE IT

Old-Fashioned Garlic Dill Pickles Recipe: How to Make It image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.— Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 3 quarts.

Number Of Ingredients 7

Ingredients

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 138mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 0 protein.

EASY DILL PICKLES RECIPE - FOOD.COM - FOOD.COM - RECIP…

Easy Dill Pickles Recipe - Food.com - Food.com - Recip… image

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

Ingredients

4 dozen pickling cucumbers (Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches)
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
1 garlic clove, Peeled

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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