Old dill pickle recipe using rye bread
Thoroughly wash cucumbers and grape leaves. Rinse dill.
? Combine water, vinegar, salt and spices in a nonreactive pot (stainless or glass). Bring to a boil. Let cool.
? Line bottom of crock with grape leaves (Handville blanches them, dunking the leaves in boiled water to
make them stick to the crock). Add a layer of cucumbers, garlic cloves and dill (heads and weed, but no
stems).
? Repeat layers until cucumbers are all used. Top with grape leaves, rye bread, more grape leaves. Pour
cooled solution over all. Cover with plate weighted with a jar of water or any other suitable weight.
? Cover crock. Store in a cool, dark place (do not refrigerate).
? Pickles should be ready in seven to 10 days. Smaller pickles may be ready sooner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 150.4mg | 5 % | |
Potassium 2.5mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
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: 1
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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