Elaine's Recipe For Dill Pickles

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Elaine's Recipe For Dill Pickles
Elaine's Recipe For Dill Pickles

Ingredients

4 quart-sized Mason jars

4 quarts cucumbers (3-5 inches long; about 4 pounds or 32-36 cucumbers)

fresh dill

6 TBSP pickling salt (not iodized and not cattle salt)*

2 cups white pickling vinegar with 7% acetic acid (most white vinegar is 5%)

6 cups water

garlic (optional)

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4 liter-sized Mason jars

4 liter cucumbers (3-5 inches [7.6-12.7 cm] long; about 1814 grams or 32-36 cucumbers)

fresh dill

6 TBSP (90 ml) pickling salt (not iodized and not cattle salt)*

470 ml white pickling vinegar with 7% acetic acid (most white vinegar is 5%)

1420 ml water

garlic (optional)

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Dietary Therapies
SCD
mSCD
IBD-AID P3
AIP
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Recipe PDF

Instructions

  • Wash cucumbers and soak overnight in cold water.
  • Drain.
  • Places pieces of dill in the bottom of clean jar.
  • Pack cucumbers into jars and place more dill on top.
  • If desired, put in 2 cloves of fresh garlic sliced.
  • Combine salt, vinegar, and water.
  • Bring to a boil and pour hot liquid over cucumbers.
  • Seal and let stand in a cool place at least 6 weeks before using.
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Nutritional Info

Storage

Notes

*Ask the grocer for specific salt for pickling

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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Soy Free
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