** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine vinegar, water and salt, bring to boil.
2. Remove stem and blossom ends from cucumbers, wash well.
3. Prick with fork. Place dill and garlic in jar, pack in cucumbers.
4. Pour boiling brine over to cover. Wipe jar rims and seal.
5. Allow 2 weeks minimum for pickles to cure before using.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Cucumber, Vinegar allergies.