Try this Kosher Dill Pickles recipe, or contribute your own.
Suggest a better descriptionPreparing: Thoroughly rinse cucumbers, remove stems and blossom ends. Pack cucumbers loosely into hot, clean quart jar(s) leaving a 1/2 inch headspace. Add dill, garlic and red pepper. Make a brine by combining water, vinegar and salt. Bring to boiling. Water Bath Canning: Slowly pour hot brine over cucumbers, leaving a 1/2 inch headspace. Wipe jar rim, adjust lid. Process in boiling water bath for 15 minutes for quarts (start timing when water boils). Let pickles stand for at least one week before opening. Better Homes and Gardens == Courtesy of Dale & Gail Shipp, Columbia Md. From: Gail Shipp : Date: 05-21-96 Posted to MM-Recipes Digest V3 #294 Date: Sun, 27 Oct 1996 00:25:14 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Quart (560g) | ||
Recipe Makes: 1 | ||
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Calories: 48 | ||
Calories from Fat: 3 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6992.8mg | 241 % | |
Potassium 375.8mg | 10 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8.2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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