Ingrédients pour Sun Kosher Type Dill Pickles
- 3 pounds cucumbers
- 1 garlic clove (per jar)
- 2 teaspoons dill seeds
- 1 cup white vinegar
- 1/4 cup pickling salt
- 1/2 teaspoon alum (optional)
- 1-2 slices hot pepper (optional)
- 1 cup water
- 2 tablespoons sugar
- 4-5 dill sprigs (per jar)
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Comment préparer Sun Kosher Type Dill Pickles
- Wash and scrub cucumbers thoroughly. Trim off blossom ends.
- Pack cucumbers tightly into clean, sterilized jars, leaving 1/2 inch headspace.
- Add 1/2 teaspoon alum (optional, for extra crispness) and 1-2 slices of hot pepper (optional, for spiciness) to each jar.
- In a saucepan, combine 1 cup white vinegar, 1 cup water, 1/4 cup pickling salt, 2 tablespoons sugar, 2 teaspoons dill seeds, and 4-5 dill sprigs per jar.
- Bring the brine to a boil, stirring until salt and sugar dissolve.
- Carefully pour the hot brine over the cucumbers in each jar, leaving 1/2 inch headspace.
- Remove air bubbles by gently tapping the jars or using a non-metallic utensil.
- Wipe jar rims clean and seal with lids.
- Place jars in a sunny location for a few weeks to help with fermentation (or store in a cool, dark pantry).
- Check seals regularly. If any aren't sealed, refrigerate immediately.
Nutrition Information (Approximate per serving)
Sodium
582 g
Sugar
29g
Fat
0g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Preparation For 1 Or 2 Low Protein Healthy 5 Ingredients Or Less Appetizers Canning Condiments Etc Easy No Cook Beginner Cook Low Fat Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Garnishes Inexpensive Low In Something Number Of Servings Technique Unprocessed Freezer
