Garlicky Dill Fridge Pickles
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
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
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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.
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.
Member Ratings For This Recipe
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1CRAZYDOG
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TAMYRAC
