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Suggest a better descriptionWhile sterilizing jars, cut the cucumbers. The brine solution should be every one cup of vinegar, equal to every one cup of water, equal to one tablespoon of canning salt. About eight cups and tablespoons is enough for about 12 pints of pickles. When jars are sterilized, put one clove of garlic and a bunch of dill in the bottom of every jar, and stuff with cucumbers. Ladle the brine into the jars and put another clove of garlic and another bunch of dill on top. Process in a boiling water bath for 10 minutes.
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 41 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.4mg | 0 % | |
Potassium 115.6mg | 3 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.4g | ||
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: 41
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