No-vinegar Dill Pickles Recipe

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Ingredients:

Serving

Directions:

Put the quart jar (s) in a large pot, cover and bring to a boil.
Boil them for 10 minutes.
Remove and empty them.
Put the salt, spices and garlic in the bottom of a sterilized quart jar.
The amount listed is for one jar.
Add a little water to dissolve the salt.
Pack- I say PACK!
-with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
Leave a little headroom.
Fill up with water, leaving 1 headroom at the top.
Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
Use sterilized lids and rings to cap.
(Boil both for 5 minutes.).
Place on newspaper in case they leak while fermenting.
Store in a cool dark spot- a basement is ideal.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	24.65 Kcal (103 kJ)
Calories from fat	0.52 Kcal
		% Daily Value*
Total Fat	0.06g	0%
Sodium	1064.57mg	44%
Potassium	248.34mg	5%
Total Carbs	4.33g	1%
Sugars	1.78g	7%
Dietary Fiber	1.95g	8%
Protein	1.88g	4%
Vitamin C	5.9mg	10%
Iron	0.3mg	2%
Calcium	31.6mg	3%

Amount Per 100 g
Calories	13.59 Kcal (57 kJ)
Calories from fat	0.29 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	586.91mg	44%
Potassium	136.92mg	5%
Total Carbs	2.39g	1%
Sugars	0.98g	7%
Dietary Fiber	1.07g	8%
Protein	1.04g	4%
Vitamin C	3.3mg	10%
Iron	0.2mg	2%
Calcium	17.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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