Dill Pickles

Welcome to this week's edition of Throwback Thursday.  This recipe will make you feel like an old farm lady right in your suburban kitchen!  I LOVE dill pickles.  In fact, I like anything that is vinegar-y and pickl-y.  I am not, however, a fan of sweet pickles.  I have made homemade pickles before but they are always too sweet for me.  This is the perfect pickle if you like them tangy and garlicky.  The apple cider vinegar is the perfect vinegar for this because it is slightly sweet but that is the only sweet element added!  No sugar!  Virtually calorie free!  Did I mention delicious?  Enjoy!

Dill Pickles (adapted from food.com)


1 quart small cucumbers or 1/4" sliced cucumber
1 garlic clove, smashed
3/4 t. dried dill
1/8 t. turmeric
1/2 t. mustard seed
1 1/2 c. water
1/2 c. apple cider vinegar
2 t. salt

Fill a 1 quart jar with cucumbers.  Add the garlic, dried dill, turmeric and mustard seed.  In a 4 cup glass measuring cup (or a bowl) combine the water, vinegar and salt.  Microwave on high for 4-6 minutes (until it boils).  Remove liquid from the microwave and pour it over the cucumbers in the jar  (if you are using a bowl you may want to consider using a funnel to pour the liquid into the jar).  Make sure the cucumbers are covered with liquid.  If not, add water to cover.  Put the lid on the jar and refrigerate.  Pickles are ready to eat when they are cold!

6 servings (6 calories each serving) according to my calculator on loseit.com