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Place clean jars on rack in pot. Fill pot with water and cover. Bring to a boil to sterilize jars for 10 minutes. Use tongs to remove jars to a clean towel. Keep water boilling. While sterilizing jars, rinse cucumbers and scrub well with a soft brush. Trim ends and cut in half lengthwise. In a large measuring cup, prepare half of the liquid for the pickles: stir together 2.5 cups vinegar, 1.75 cups of the water and 4 tsp sea salt until the sae dissolves. Pack two jars - add 2 tbsp fresh dill springs, 1 bay leaf, 1 clove garlic, 6 whole peppercorns, ans 1/8 tsp red pepper flakes to each jar. Add 1/4 of the cucumber halves, about 8 per jar. Top each with 2 or more tablespoons fresh dill. Divide liquid evenly between packed jars, leaving 1/2 inch space below rim. Repeat blending of remiaining liquid ingredients. Pack remaining jars as above. Cover with vinegar mixture. Warm lids in a bowl of hot water; dry lids and put on jars, then screw on caps. Place on rack and cook (process) in boiling water for 15 minutes. Pickles will appear olive-colored. Remove with tongs to a towel and cool overnight. Lids will be flat and have no give when pressed. Store in cool place for up to 1 year.
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Serving Size: 1 Serving (976g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 137 | ||
Calories from Fat: 6 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3511.5mg | 121 % | |
Potassium 727.6mg | 19 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 17g | ||
Protein 3.6g | 5 % | |
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: 137
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