Freeser Dills |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 pints | |||||||||
| INGREDIENTS: | ||
| 6 cups thinly sliced cucumbers | 1 large onion, thinly sliced | 3 tablespoons pickling salt |
| 1 cup sugar | 1 cup white vinegar | 2 cloves of garlic, minced |
| 3 tablespoons dill seeds | 1/2 teaspoon crushed red pepper | |
| 1 | Combine the cucumbers and onion. Sprinkle 2 tablespoons of the salt over the vegetables and let stand for 2 hours. Rinse under cold running water and drain well. |
| 2 | Combine the remaining ingredients in a large glass bowl. Stir well to dissolve the sugar. Add the drained cucumbers and onions. Mix well. Pack into freeser bags or containers and freeze. |
| 3 | Defrost in the refrigerator for 8 hours before serving. |