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Almost Hands-Free Dill Pickles

Dill pickles in a jar
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Makes 16 spears| Hands-On Time:



  1. Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.
  2. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.
  3. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 13
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 241mg
  • Protein 0g
  • Carbohydrate 3g
  • Sugar 2g
  • Fiber 0g
  • Iron 0mg
  • Calcium 8mg
What does this mean? See Nutrition 101 .

Quick Tip

Garlic bulb
Don’t worry if the garlic cloves take on a bluish tinge. Raw garlic contains an enzyme that can sometimes cause it to discolor when mixed with acidic ingredients, such as vinegar.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.