Spicy garlic dill pickles for riffraff (recipe)
| Spicy garlic dill pickles for riffraff (recipe) | |
|---|---|
| Name | Spicy garlic dill pickles for riffraff |
| Ingredients | Water • White vinegar • Pickling salt • Garlic cloves • Dill weed • Cucumber |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.75 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 3.8 |
| Fat | 0 |
| Protein | 0 |
| Carbohydrate | 0.3 |
| Fiber | 0 |
| Net carbohydrates | 0.3 |
| Sugar | 0.1 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 3146.3 |
| Servings | 36 |
| Yield | 6 quarts |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Spicy garlic dill pickles for riffraff (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Wash cucumbers, drain.
- Cut cucumbers lengthwise into quarters.
- Bring water, vinegar and salt to a boil.
- Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
- Pack cucumbers tightly into jars.
- Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
- Remove air bubbles by running a knife down into the jars.
- Put lids and rings on jars.
- Process for 15 minutes in a boiling water canner.
- Remove jars to a towel on a counter.
- The lids should be sealed (you won't be able to\pop\ the lids).
- Allow to sit for at least 6-8 weeks before opening.
Food tags
, For Large Groups, Canning
Spicy garlic dill pickles for riffraff (recipe) details:
Time:
Prep Time in Hours and Mins:1H
"
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Contributors: Prab R. Tumpati, MD
