Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / No-vinegar Dill Pickles Recipe
    Lost? Site Map

    No-vinegar Dill Pickles

    No-vinegar Dill Pickles. Photo by Jenny Sanders

    1/1 Photo of No-vinegar Dill Pickles

    Total Time:

    Prep Time:

    Cook Time:

    1008 hrs 30 mins

    30 mins

    1008 hrs

    Jenny Sanders's Note:

    Posted in response to a request for dill pickles made without vinegar. This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 30

    Yield:

    quart

    Units: US | Metric

    • 2 tablespoons kosher salt
    • 1 tablespoon mixed pickling spices
    • 1 clove garlic (optional)
    • 1 quart fresh small pickling cucumber
    • 1 -2 head of fresh green dill seed
    • filtered water, at room temperature

    Directions:

    1. 1
      Put the quart jar (s) in a large pot, cover and bring to a boil.
    2. 2
      Boil them for 10 minutes.
    3. 3
      Remove and empty them.
    4. 4
      Put the salt, spices and garlic in the bottom of a sterilized quart jar.
    5. 5
      The amount listed is for one jar.
    6. 6
      Add a little water to dissolve the salt.
    7. 7
      Pack- I say PACK!
    8. 8
      -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
    9. 9
      Leave a little headroom.
    10. 10
      Fill up with water, leaving 1" headroom at the top.
    11. 11
      Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
    12. 12
      Use sterilized lids and rings to cap.
    13. 13
      (Boil both for 5 minutes.).
    14. 14
      Place on newspaper in case they leak while fermenting.
    15. 15
      Store in a cool dark spot- a basement is ideal.
    16. 16
      I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

    Ratings & Reviews:

    • on September 05, 2008

      I have not tried this recipe yet. I would like to share my tip for cleaning cucumbers. I use a sponge designed for non-stick cookware. When wet they curve around the cukes nicely and are just right for washing away all those pesky little pricklys. CAA

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2007

      55

      Excellent recipe! It is really important to use crispy cucumbers--I used a couple that were a little soft and they were mushy in the finished product so follow the recipe and use only your best cucumbers. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2006

      55

      Great tasting pickles. Wish I had made more! These are very similar to the 'salt dills' that are a favorite with several family members and are on the request list each year. The tablespoon of pickling spice is more then in my recipe and found it made for a nice touch! I used garlic and of course the fresh dill. I was very impressed with your instructions. I highly recommend this recipe for the making of delicious dills. Thank you Jenny.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for No-vinegar Dill Pickles

    Serving Size: 1 (17 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 2.4
     
    Calories from Fat 0
    43%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 465.4 mg
    19%
    Total Carbohydrate 0.5 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    1%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    pickling spices

    dill seeds

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites