Mar's Dill Pickles Recipe

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Mar's Dill Pickles
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  1. 1. Clean cucumbers and place in large icey water bath for a couple hours to not more that 6 hours to ensure crispy pickles, keeping your ice refreshed as needed.
  2. 2. Sterilize 8 quart jars and canning lids in boiling water for 10 to 12 minutes.
  3. 3. Combine viegar, water and pickling salt in a large pot over medium-high heat, bring to full boil.
  4. 4. In each jar, place at least to garlic cloves, one head of dill, then proceed to fill the jar with the cucumbers. Top off the jar with a sprig of dill weed and fill jars to the top with the hot brine. Be sure to wipe the rims of the jars clean. Seal jars with lids.
  5. 5. Process your cucumbers in boilin water bath for 15 minutes.
  6. 6. Let cool and then store your pickles for 8 weeks prior to opening and eating. ENJOY!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.27 Kcal (474 kJ)
Calories from fat 0.77 Kcal
% Daily Value*
Total Fat 0.09g 0%
Sodium 12664.12mg 528%
Potassium 864.14mg 18%
Total Carbs 14.77g 5%
Sugars 6.13g 25%
Dietary Fiber 6.22g 25%
Protein 6.54g 13%
Vitamin C 21.1mg 35%
Iron 0.2mg 1%
Calcium 165mg 16%
Amount Per 100 g
Calories 8.86 Kcal (37 kJ)
Calories from fat 0.06 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 990.57mg 528%
Potassium 67.59mg 18%
Total Carbs 1.16g 5%
Sugars 0.48g 25%
Dietary Fiber 0.49g 25%
Protein 0.51g 13%
Vitamin C 1.6mg 35%
Calcium 12.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
  • 2

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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