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Ingredients
- 8-12 pickling cucumbers
- 6 large cloves garlic, smashed
- 1-2 hot peppers (optional)
- 2 cups white vinegar (pickling vinegar 5%)
- 4 cups water
- ¼ cup Kosher salt
- 3-4 fresh dill heads or 2-3 tablespoons dried dill weed
Directions
- Cut cucumbers into slices or spears. Smash garlic. Place all into 1-gallon container and add dill. Combine vinegar, water and salt in a large pot. Bring to a boil. Let cool and pour liquid into the container. Place in refrigerator. Pickles will be ready in a few days to a week, and will continue to "ripen" as time goes by. Mix can be refreshed by adding fresh dill, garlic, onion, & peppers.
- You can be creative and add other items to the mix such as green beans, zucchini, radishes, okra, bell peppers, etc. You can also vary the amounts of vinegar, salt and water to match your personal taste. Pickles will last several months in your refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 722g | |
| Recipe makes 3 servings | |
| Calories 65 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12070mg | 503% |
| Potassium 191mg | 5% |
| Total Carbs 8.12g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.99g | 2% |
| Protein 1.05g | 2% |
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