No-vinegar dill pickles (recipe)
| No-vinegar dill pickles (recipe) | |
|---|---|
| Name | No-vinegar dill pickles |
| Ingredients | Kosher salt • Garlic • Pickling cucumber • Water |
| Cooktime (in hours) | 1674.666667 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1675.166667 |
| Keto friendliness | Keto friendly |
| Calories | 2.4 |
| Fat | 0 |
| Protein | 0.1 |
| Carbohydrate | 0.6 |
| Fiber | 0.1 |
| Net carbohydrates | 0.5 |
| Sugar | 0.3 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 465.4 |
| Servings | 30 |
| Yield | 1 quart |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD's weight loss doctor NYC
Philadelphia GLP-1 weight loss and GLP-1 clinic NYC
No-vinegar dill pickles (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
No-vinegar dill pickles (recipe) image(external)
Recipe 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.
Food tags
European, Vegan, Kosher, Summer, For Large Groups, Canning
No-vinegar dill pickles (recipe) details:
Time:
Prep Time in Hours and Mins:1008H30M
"
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