Talk about easy! Talk about dillyicious! Talk about sweet! They reminded me of a bread and butter pickle at first, then the sweetness faded and I got a subtle dill aftertaste, then the crushed red peppers hit the edges of my tongue and I went gaga! You have to try them!
Wash cucumbers and cut into 1/2” discs or into spears. Tightly pack into 2 or 3 sterilized quart jars and top with the dill weed.
Lightly crush the pickling spice with a mortar and pestle. Place in a medium non-reactive pan. Add cider vinegar, crushed pepper, water, sugar and salt. Bring to a boil, reduce heat and cook until the sugar and salt dissolves. Pour over the jarred cucumbers and dill weed.
Let cool completely, cover and refrigerate for 7 days for best flavor. Makes 3 quarts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 4 | ||
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 454.8mg | 16 % | |
Potassium 17.9mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
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: 4
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