ClubFoody’s Dill Pickles

READY IN: 30minsYIELD: 4 1 liter jars

INGREDIENTS

  • CUCUMBER
  • 4lbspickling cucumbers, scrubbed and washed
  • 2tablespoonspickling salt
  • 8largegarlic cloves, roughly chopped
  • 8large head fresh dill
  • 1teaspoonpickle, crisp by bernardin
  • BRINE
  • 5cupswater
  • 4cupswhite vinegar
  • 2tablespoonsgranulated sugar
  • 4tablespoonspickling salt
  • 1tablespoonpickling spices
  • 1tablespoonmustard seeds
  • NUTRITION INFO

    Serving Size: 1 (4128) g

    Servings Per Recipe:1

    Calories: 161.5

    Calories from Fat 9 g 6 %

    Total Fat 1.1 g 1 %

    Saturated Fat 0.2 g 1 %

    Cholesterol 0 mg 0 %

    Sodium 10502.5 mg 437 %

    Total Carbohydrate27.8 g 9 %

    Dietary Fiber 2.6 g 10 %

    Sugars 15 g 60 %

    Protein 3.8 g 7 %

    DIRECTIONS

  • CUCUMBERS:
  • Soak the cucumbers for 10 minutes in a produce wash. Rinse thoroughly before putting them in a large bowl; fill with cold water. Add 2 tablespoons pickling salt, cover and transfer to the fridge for 4 hours. Meanwhile, make the brine.
  • After 4 hours, drain the cucumbers.
  • Add 2 chopped cloves garlic per prepared jar before filling with cucumbers. Add 2 heads of dill per jar and then add ¼ teaspoons of Pickle Crisp per 1-liter jar.
  • Fill up with cool brine, leaving about ½ inch from the top. Add the lids and apply the screw bands finger tight.
  • Place the jars in a boiling water bath and when the water returns to a full boil, process for 5 minutes.
  • Carefully remove and place the jars on a wire rack in a draft-free area to cool off before storing them in a cool dark place for 3 weeks before eating.
  • BRINE:
  • In a large pot over high heat, add all the brine ingredients. Stir well and bring the mixture to a boil; process for 10 minutes. Remove from the heat to cool off.
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