Try this Dill Pickles recipe, or contribute your own.
Suggest a better descriptionYou can keep pickles whole or slice them. Wash pickles and cut stems off if left whole, or slice with food processor. Stir vinegar, water and salt together in large pan and let it just come to a boil. Have hot jars ready and put in garlic, pickling spices, dill, dill seed, and alum (if you did not use lime). Packthe jars with cucumbers. Ladle hot vinegar mixture into jars to within 1/2-inch of top of jars. Remove air bubbles, wipe rims of jars, and seal. Process in water canner for 10 minutes. Makes 9 to 10 quarts. NOTE: If you soak pickles in food-grade lime and water, they will stay very crispy. Put pickles in 3 quarts of water with 1/2 cup pickling lime and leave for 24 hours. Rinse pickles thoroughly and proceed with recipe. Do not use alum if you are using lime. Posted to fatfree digest V97 #139 by ReddHedd@aol.com on Jul 5, 1997
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Serving Size: 1 Serving (6260g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1011 | ||
Calories from Fat: 93 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 156.6mg | 5 % | |
Potassium 3729.2mg | 98 % | |
Total Carbohydrate 190.7g | 56 % | |
Dietary Fiber 77.6g | 311 % | |
Sugars, other 113.1g | ||
Protein 32.5g | 46 % | |
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: 1011
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