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Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.—Kay Curtis, Guthrie, Oklahoma
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 32 calories, trace fat (trace saturated fat), 0 cholesterol, 506 mg sodium, 8 g carbohydrate, trace fiber, trace protein.
Originally published as Sweet Dill Refrigerator Pickles in Taste of Home August/September 1994, p41
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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Reviewed on Mar. 02, 2011 by ShannyCrafty1
Lots of fun & easy... ?Mini pickles are available this season. ..You can also add garlic and peppers to make it just right, sweet but not hot..
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