Bring first 4 ingredients to rapid boil and cool completely. Liquid should be enough to fill 4 jars (depending on size). Wash jars and lids. Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate 24 hours. Must be kept in refrigerator. Clearwater, Florida busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz
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|Serving Size: 1 Serving (852g)|
|Recipe Makes: 4|
|Calories from Fat: 12 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 28.7mg||1 %|
|Potassium 989mg||26 %|
|Total Carbohydrate 108.4g||32 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 99.7g|
|Protein 5.8g||8 %|
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Calories per serving: 437
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