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Classic Dills

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Servings: Serves 10

Cook Time: 10 minutes

Prep Time: 20 minutes


These everyday pickles are a great snack, and the tangy, salty crunch makes lunches taste that much better. The recipe easily doubles for a crowd.
5 each pickling cucumbers
3 tablespoon Kosher salt
1 each Dill frond
2 each Garlic cloves, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon Celery seeds
1 teaspoon Mustard seeds
3/4 cup cider vinegar
3/4 cup Water


1. Trim the ends off each cucumber. Quater each cucumber lengthwise. In a large non-reactive bowl, toss cucumber spears with 2 Tbsp. of the salt. Cover and refrigerate for 2 hours. Rinse salted cucumbers several times and pat dry.
2. Add dill, garlic, peppercorns, celery seeds, and mustard seeds to a clean 1-quart container. Pack in cucumber spears, cutting some in half widthwise to fit.
3. In a small saucepan, heat vinegar, water and remaining 1 Tbsp. salt over high heat. Bring to a boil and stir to dissolve salt. Pour hot brine over cucumber spears.
4. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor. Refrigerated pickles will keep for up to 1 month.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 33 kcal (2%)
Calories from Fat 54
Total Fat 6 g (9%)
Saturated Fat 6 g (30%)
Cholesterol 0 n/a
Sodium 2104 mg (88%)
Total Carbohydrates 12 g (4%)
Dietary Fiber 6 g (24%)
Protein 6 g (10%)
Vitamin A 171
Vitamin C 10 mg (11%)
Calcium 36 mg (3%)
Iron 8 mg (44%)

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