Scrub fresh cucumbers under running water and remove blossom end. Let
cucumbers set 1/2 to 1 hour in cold water.
Cucumbers may also be cleaned in your washing machine. Put cukes in
machine with one or two dishtowels and run machine on gentle cycle with
Wash and slice peppers in half. Do not remove the seeds.
Peel garlic. Slice cloves in half.
Pack clean sterilized quart canning jars with top and stalk of fresh dill,
2 cloves garlic, 1 to 2 hot peppers and cucumbers. Sprinkle 1/8 tsp. Alum
over cukes in each jar.
Combine water, vinegar, and salt and bring to a boil. Pour over the
cucumbers and seal.
Process in boiling water bath for 20 minutes.
Pickles are ready in approximately 6 to 8 weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 quart (366g)|
|Recipe Makes: 12|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7090.5mg||244 %|
|Potassium 332.4mg||9 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9g|
|Protein 2.2g||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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