Great Crispy Dill Pickles Ready To Eat In 2 Days Recipes
GREAT , CRISPY, DILL PICKLES, READY TO EAT IN 2 DAYS
Make and share this Great , Crispy, Dill Pickles, Ready to Eat in 2 Days recipe from Food.com.
Provided by RobertRLB
Categories < 60 Mins
Time 1h
Yield 10 Qts
Number Of Ingredients 7
Steps:
- Bring to boil 4 to 5 quarts water.
- add 2 1/2 TLB pickling salt per quart.
- and 1 cup vinager.
- let cool.
- In clean quart jars add
- 1 tsp muster seed.
- 3 peppercorns.
- 1-2 cloves garlic sliced or choped.
- 1-2 spigs dill.
- Quarter the pickles and fill jars.
- Pour water mixture to top of jars and place in refrig.
- Ready to eat in two days.
- Will keep up to 2 months in refrig.
- very crispy.
Nutrition Facts : Calories 134.7, Fat 3.5, SaturatedFat 0.3, Sodium 23263.1, Carbohydrate 23.3, Fiber 6.9, Sugar 16.6, Protein 5.3
REFRIGERATOR DILL PICKLES
These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.
Provided by Tammy Gulgren
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT25m
Yield 12
Number Of Ingredients 7
Steps:
- Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
- Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.
Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g
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