Try this Pflugerville Dill Pickles recipe, or contribute your own.
Suggest a better descriptionPut a sprig of dill in the bottom of quart jar. Pack cucumbers in jar. Place 1 clove garlic and 1 small red pepper in jar. Put 2 tablespoons of salt in jar. Make a brine: add one cup vinegar to three cups of water and bring to a boil. Pour solution over pickles. Seal jar and place in a pan of boiling water. Be certain that the lids are covered with the water to ensure a good seal. When cucumbers begin to change from dark green to light green, remove from boiling water and cool. Let sit for a mimimum of two weeks before using. Origin: Atlan Pfluger, 1960s Pflugerville, TX Shared by: John Poole, May 1995
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Batch (87g) | ||
Recipe Makes: 1 Batch | ||
|
||
Calories: 26 | ||
Calories from Fat: 1 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 155.8mg | 4 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 5.4g | ||
Protein 1.1g | 2 % | |
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: 26
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.