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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 54.0
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 9,438.1 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.9 g

View full nutritional breakdown of Garlicky Dill Fridge Pickles calories by ingredient
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Garlicky Dill Fridge Pickles

Submitted by: JO_JO_BA
Garlicky Dill Fridge Pickles

Introduction

These take a bit of "curing" time in the fridge, but as soon as you bite into a crunchy, perfectly aged sour garlic dill you'll forget all about the wait! Makes about 3 lbs of pickles - use small, "warty" cukes if you can get them! These take a bit of "curing" time in the fridge, but as soon as you bite into a crunchy, perfectly aged sour garlic dill you'll forget all about the wait! Makes about 3 lbs of pickles - use small, "warty" cukes if you can get them!
Number of Servings: 3

Ingredients

    8 cups filtered water
    1/4 cup coarse sea salt
    3 tbsp cider vinegar
    15 whole black peppercorns, cracked
    1 tsp yellow mustard seed
    20 garlic cloves, crushed
    1 bunch fresh dill, chopped
    2 3/4 lbs small, "warty" cucumbers (like Kirby), scrubbed and halved lengthwise

Directions

Scrub 3 (1 L) jars and their lids well in very hot, soapy water, dry upside down on a clean tea towel.
Combine the water, salt, vinegar, peppercorns and mustard seed in a saucepan.
Bring to a boil, then remove from heat and cool 5 minutes.
Pack layers of garlic, dill and cucumbers in each jar.
Pour the (very) warm brine over them, covering the cucumbers completely.
Screw the lids on tightly and place in the the refrigerator, undisturbed, for a minimum of 7 days (I recommend at least 14). The longer you leave them in the refrigerator the better they will be.

Number of Servings: 3

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe

  • Cucumbers are allowed on the Beta HCG diet. Start making these during your loading days, then you can enjoy them for the last half of your diet! - 8/15/10

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