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When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite. Lillian Julow, Gainesville, Florida
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Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Nutritional Facts 1 pickle equals 10 calories, trace fat (trace saturated fat), 0 cholesterol, 138 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.
Originally published as Old-Fashioned Garlic Dill Pickles in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2010, p216
Making Dill PicklesWhen making dill pickles, substitute whole dill seed for dried dill weed. The seeds have a stronger flavor and will hold up better in the brine. One tablespoon of dill seed is equivalent to 2 heads of fresh dill.
When making dill pickles, substitute whole dill seed for dried dill weed. The seeds have a stronger flavor and will hold up better in the brine. One tablespoon of dill seed is equivalent to 2 heads of fresh dill.
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