Maybe try next year?
Discard stem & blossom ends of cucumbers. Combine prepared vegetables and salt in a large bowl. Cover with ice water. Chill overnight.
The next day, drain vegetables in a colander. Rinse well. Prepare preserving jars.
Combine remaining ingredients in your preserving pot. Bring to a boil over high heat. Add vegetables and return to a boil. Cook briefly, about 1 minute, or just until the cucumbers change color.
Using a slotted spoon, aldle pickles into hot, sterilized jars. Fill jars up with liquid to within 1/2 inch of rim. Make sure the liquid covers all the pickle slices. Release air bubbles. Wipe rim. Seal & porcess jars in a boiling water bath for 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 pint (1165g) | ||
Recipe Makes: 5-6 pints | ||
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Calories: 1589 | ||
Calories from Fat: 27 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7574.1mg | 261 % | |
Potassium 961.6mg | 25 % | |
Total Carbohydrate 390.4g | 115 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 382.9g | ||
Protein 6.1g | 9 % | |
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: 1589
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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