Dill Pickles |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 quart | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| cucumbers | 1 chile pepper, cut in half | 1 clove garlic, peeled |
| 2 C dark vinegar | 1 tsp salt | 1 T pickling spices |
| 1 sprig dill | boiling water | |
| 1 | Pack as many cucumbers as you can into sterlized 1qt canning jar along with chile pepper and garlic clove. Combine vinegar, salt, dill and pickling spices and pour over cucumbers. Pour in enough boiling water to fill jar, leaving 1/2" air spice. Seal jar with sterilized lid. Tightlen lid. Check for proper seal. Sore in cool place 2 weeks before using. |