No-vinegar Dill Pickles
At a Glance
- Total
- 1008 hrs 30 min
- Servings
- 1.00 quart, serving(s)
Categories
- Preserves
- Fermenting
Dietary
- Vegan
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for No-vinegar Dill Pickles brings together 2 tablespoons kosher salt, 1 tablespoon mixed pickling spices, 1 clove garlic (optional) in a practical dish for home cooking. It takes about 1008 hrs 30 min to prepare and cook. It makes approximately 1 servings.
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Equipment
Large pot, quart jar, lid, ring, newspaper
Ingredients
- 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
Instructions
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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