Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Considering that the average supermarket dill pickle spears contain 313mg sodium each, these are downright saintly, with only 193mg in 4 spears.

Shannon Walker
Recipe by Cooking Light August 2014

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Recipe Summary test

hands-on:
50 mins
total:
2 weeks
Yield:
Serves 40 (serving size: 4 spears)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 gallons water and salt in a large container, stirring with a whisk until salt dissolves. Add cucumbers; let stand at room temperature for 12 hours.

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  • Place 2 teaspoons mustard seeds, 2 dill sprigs, and 1 garlic clove half in each of 12 (1-pint) hot sterilized jars. Drain cucumbers; divide among jars.

  • Combine vinegar, 4 cups water, sugar, and pickling spice in a large saucepan. Bring to a boil; cook 10 minutes. Divide hot vinegar mixture evenly among jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover with metal lids; screw on bands.

  • Process in boiling-water bath for 20 minutes. Remove jars from water bath; cool completely, and check for proper seal (see Note below). For best flavor, allow 2 weeks before eating. Store pickles in a cool, dark place for up to 1 year.

  • Note: Remove jars from canner, placing on a towel. Let jars stand at room temperature 12 to 24 hours. Press center of each lid; lids should not flex or "pop." Remove bands; gently try to lift lid with gentle pressure. If lid stays on, you have a good seal.

Nutrition Facts

15 calories; fat 0.1g; saturated fat 0.1g; protein 1g; carbohydrates 4g; sodium 193mg; calcium 15mg.
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