Freezer garlic Dill Pickles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 56
Ingredients
12 pickling Cucumbers, sliced thinly Onions, raw, 1 large, sliced thinlyVinegar, White, 2 cupsraw Honey, 1/2 Ccoarse Sea Salt, 3 tbsp Celery seed, 2 tsp *Ground tumeric, .33 tbsp *dry mustard, 1 tsp (optional - forgot to add it)Dill weed, dried, 1 tsp Garlic, 2 cloves, minced (used garlic powder instead 2 TB)
Place sliced cucumbers and onions in a large bowl.
In a saucepan, heat the remaining ingredients until well blended. Let cool.
Pour sauce over cucumber/onion mixture and stir. Cover and place in refrigerator for three days, stirring once each day. Place cucumbers into freezer containers and cover with brine. Freeze for up to one year. Thaw before serving.
Serving Size: makes about 56 1/4 c servings or 7 pints
Number of Servings: 56
Recipe submitted by SparkPeople user SPAZWRITER.
In a saucepan, heat the remaining ingredients until well blended. Let cool.
Pour sauce over cucumber/onion mixture and stir. Cover and place in refrigerator for three days, stirring once each day. Place cucumbers into freezer containers and cover with brine. Freeze for up to one year. Thaw before serving.
Serving Size: makes about 56 1/4 c servings or 7 pints
Number of Servings: 56
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 16.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 106.9 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.4 g
- Protein: 0.4 g
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