Ingredientes para Dill Pickles By The Jar
- 4 cups water
- White Vinegar
- Pickling Salt
- Dill Seeds
- Garlic Clove
- Dried Hot Pepper
- Cucumber
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Cómo preparar Dill Pickles By The Jar
- Scrub cucumbers thoroughly with a soft vegetable brush under cool running water.
- Trim 1/16 inch from the blossom end of each cucumber and discard any bruised or damaged cucumbers.
- Place quart canning jars in a canner, cover with water, and bring to a boil. Boil for 10 minutes to sterilize.
- Prepare the brine: In a saucepan, combine 4 cups water, 1 cup white vinegar, and 2 tablespoons pickling salt. Heat until the salt is completely dissolved.
- Place 2-3 heads of fresh dill seed (well-formed, green heads) into each sterilized jar.
- Add 1 clove garlic and/or 1-2 small hot peppers (optional) to each jar.
- Pack cucumbers tightly into jars. Start by laying larger cucumbers on the bottom, then stack and gently push down using the end of a wooden spoon to fit more.
- Pour hot brine over cucumbers, leaving about 1/2 inch headspace.
- Immediately seal jars with sterilized lids and rings.
- Do not hot water process.
- Store jars on newspaper (to catch any overflow) in a cool, dark place.
- Enjoy after 6 weeks, but for the best flavor, wait 6 months!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1g
Fat
0g
Carbs
0g
