Garlicky-Dill Pickles
A recipe from Georgia Department of Education School Nutrition
Our homemade garlicky-dill pickles strike the perfect balance between tanginess, garlic, and dill. They have an excellent crunch and vibrant color with a subtle kick.
Ingredients:
- 11 cup Cold Brine Base
- 2 cup Herb, dill, fresh, large stems removed
- 8 1/4 lbs Cucumber, English, raw, sliced
Steps:
- Prepare the Cold Brine Base.
- Once the brine is completely cooled, stir in the fresh dill.
- Add the sliced cucumbers and gently stir to ensure all slices are coated in the brine.
- Store in the cooler, covered, labeled, and dated, at 41°F or lower.
- Allow the brine to pickle the cucumbers at least 4 hours or up to 5 days.
Hold at 41°F or below.
Recipe Details
HACCP Category:
Process #1 (No Cook)
Portions:
85
Portion Size:
3 Pickles
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 12 | cal |
| Saturated Fat: | g | |
| Total Fat: | <1 | g |
| Sodium: | 2.5 | mg |
Tips:
Dried dill can be used as a substitute. If opting for dried, use ½ cup in place of fresh dill.
Additional Recipe Photographs
