Brown Eyed Baker · by Michelle Lettrich★ 4.2 (12)
Dill Pickles Recipe
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 9%
CARBS 52G79% OF CAL
4G FIBER28G ADDED11G INTRINSIC8G OTHER40G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh homemade dill pickles with a balance of dill and garlic flavor. A preserve that stores in jars and adds tangy crunch to any meal as a condiment.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 tablespoons pickling spice
- 4 cups cider vinegar
- 4 cups water
- ¾ cup granulated sugar
- ½ cup pickling or canning salt
- 5 bay leaves
- 5 garlic cloves
- 2½ tablespoons dill seeds
- 2½ teaspoons mustard seeds
- 7 pounds pickling cucumbers (ends trimmed and cut into ¼-inch slices lengthwise)
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 9%
CARBS 52G79% OF CAL
4G FIBER28G ADDED11G INTRINSIC8G OTHER40G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 11356mg
- Total sugar
- 40g
- Added sugar
- 28g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1269mg
- Calcium
- 180mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 11356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.