Dill Pickles by the Jar

60540 mins (prep 60, cooking 60480)
7 ingredients
30 servings
This was the first recipe for dill pickles I ever made, and it's still a favourite. I like the technique it uses of making the pickles right in the canning jars, rather than in a crock. I've since adapted the method to any fermented pickles that I make. This makes one quart of pickles; you simply multiply the brine for the number of quarts of cucumbers that you have. I also use this brine to make pickled mixed green beans, wax beans and carrots cut in pieces the same general size and shape as the beans.

Categories:  technique , beginner-cook , condiments,-etc. , seasonal , canning , appetizer , time-to-make , holiday , vegan , food-gift , european , easy , unprocessed~freezer , fall , >-1-day , number-of-servings , inexpensive , vegetarian , vegetable , for-large-groups ,
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Serving Size (16.75 g)
Servings 30
Amount per Serving
Calories 0.86 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.02%
Saturated Fat 0.0g 0.01%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 287.18mg 358.98%
Total Carbohydrate 0.03g 0.35%
Dietary Fiber 0.0 g 0.25%
Sugars 0.0 g %
Protein 0.01g 0.38%
Vitamin A 0.01IU% Vitamin C 0.03mg%
Calcium 0.95mg% Iron 0.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dill seeds, hot pepper, fresh