Dill Pickles

Name: Dill Pickles
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 8 heads fresh dill weed; 16 cloves garlic, peeled and halved; 4 kilograms 3 to 4 inch long pickling cucumbers; 158 milliliters pickling salt; 3 liters water; 946 milliliters white vinegar

Dill Pickles is a gluten free, primal, and whole 30 recipe with 16 servings. One portion of this dish contains approximately 2g of protein, 0g of fat, and a total of 43 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have pickling salt, vinegar, long pickling cucumbers, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.

Ingredients you will need

Cucumber

Ice

Water

Equipment you will use

Canning Jar

In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.

Ingredients you will need

Vinegar

Brine

Water

Salt

Equipment you will use

Pot

In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.

Ingredients you will need

Cucumber

Clove