Dill Pickles
Dill Pickles might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 16. Watching your figure? This gluten free, primal, and whole 30 recipe has 43 calories, 2g of protein, and 0g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have dill weed, pickling salt, water, and a few other ingredients on hand, you can make it. 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.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
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.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.