Dill pickles are a vegan, gluten-free, egg-free, nut-free and soy- free European German delicacy made with fresh cucumbers, garlic and white vinegar.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 28 mins – easy
🍽 32 servings – 53 kcal per serving
|
Serving
351g |
Fat
0g |
Sat. fat
0g |
Sodium
1775mg |
|
Carbs
12g |
Fibers
1g |
Sugars
5g |
Proteins
2g |
INGREDIENTS
- 7 fresh dill
- 35 cucumbers
- 7 cloves of garlic
- 2¼ cups white vinegar
- ½ cup pickling salt
TOOLS
- 7 quart jars
- 7 lids
- 1 saucepan
- 1 hard brush
- 1 pan
- 1 wooden spoon
STEPS
Scrub cucumbers with a hard brush.
Peel garlic cloves.
Rinse and drain scrubbed cucumbers.
Divide fresh dill, garlic, and cucumbers into quart jars. Place the dill on the bottom, followed by the garlic, then the cucumbers on top.
Heat 8 cups of water in a saucepan. Stir in white vinegar and pickling salt with a wooden spoon. Cook for 8 minutes to get a brine.
Divide brine into quart jars, leaving a half-inch headspace, then cover the jars with lids.
Put 13 liters of water in a pan and add the closed jars inside. Heat for 15 minutes.
Remove the jars from the boiling water to get dill pickles.
It’s ready to be served !
