Cover sliced cucumbers with cracked ice and pickling salt. Let stand for 3 hours. Drain.
Combine remaining ingredients in a large pot. Add cucumbers to pot and bring to a boil.
Fill mason jars with cucumbers and brine, dispersing evenly. Complete the canning process.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 quart (306g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 65145.5mg||2246 %|
|Potassium 997.7mg||26 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 30.1g|
|Protein 9.8g||14 %|
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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: 224
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