Pickle Canning Recipe
Prepare 6 quarts or 12 pint canning jars.
Wash & drain cucumbers. If cucumbers are larger than 4 inches, cut in half lengthwise.
Pack cucumbers in clean, hot jars.
For each quart jar, add 1 tablespoon dill seed, 1 teaspoon pickling spice, 2 whole black peppercorns, 2 garlic cloves. Divide in half if using pint jars.
Combine vinegar, water & salt in large saucepan; bring to boil.
Fill packed jars with boiling vinegar solution to within 1/2 inch from top of jar for quarts; 1/4 inch from top for pints.
Process in boiling water canner. 10 minutes for pint jars or 15 minutes for quart jars.
Yield: 6 quarts or 12 pints.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (550g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 96 | ||
Calories from Fat: 8 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.1mg | 1 % | |
Potassium 588.7mg | 15 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 12.8g | ||
Protein 2.7g | 4 % | |
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: 96
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