1/2 Photos of Homemade Canned Dill Pickles
southern chef in louisiana's Note:
These are the best canned pickles around.
My Private Note
Units: US | Metric
- 1You can keep your pickles whole or slice them.
- 2Wash the pickles and cut the stems off if you keep them whole.
- 3Stir the vinegar, water, and salt in large pot; let it just come to a boil.
- 4Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
- 5Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
- 6Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.
Browse Our Top Condiments, Etc. Recipes
You Might Also Like...View All Condiments, Etc. Recipes
Nutritional Facts for Homemade Canned Dill Pickles
Serving Size: 1 (11765 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 120.2
- Calories from Fat 6
- Total Fat 0.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 11347.4 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 1.0 g
- Sugars 0.2 g
- Protein 0.8 g
The following items or measurements are not included: