Homemade Dill Pickles

Pickles on plates
five_whole_stars
Click a Star to Rate This Recipe
Makes about 2 cups

Ingredients

Directions

  1. Wash the cucumbers and quarter lengthwise. Place a colander in a sink. Add the cucumbers, sprinkle with the salt, and toss to coat. Let stand for 1 hour.
  2. Rinse the cucumbers and pat dry. Place 1 cup of water, the sugar, dill seed, onion, and garlic in a large saucepan over medium heat. Stir until the sugar dissolves. Add the cucumbers and fresh dill and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
  3. Remove from heat. Transfer to a serving bowl and let cool. Cover and refrigerate for at least 3 hours.
     
By August, 2005

Nutritional Information

  • Per Serving
  • Calories 59.8Calories From Fat 2%
  • Calcium 17.45mg
  • Carbohydrate 14.82g
  • Cholesterol 0mg
  • Fat 0.15g
  • Fiber 0.54g
  • Iron 0.22mg
  • Protein 0.46mg
  • Sat Fat 0.01g
  • Sodium 841.41mg
What does this mean? See Nutrition 101 .

Quick Tip

Cutting an onion
Avoid onion-chopping tears by lighting a candle.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    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.