Prepare 6 quarts or 12 pint canning jars.
Wash & drain cucumbers. If cucumbers are larger than 4 inches, cut in half lengthwise.
Pack cucumbers in clean, hot jars.
For each quart jar, add 1 tablespoon dill seed, 1 teaspoon pickling spice, 2 whole black peppercorns, 2 garlic cloves. Divide in half if using pint jars.
Combine vinegar, water & salt in large saucepan; bring to boil.
Fill packed jars with boiling vinegar solution to within 1/2 inch from top of jar for quarts; 1/4 inch from top for pints.
Process in boiling water canner. 10 minutes for pint jars or 15 minutes for quart jars.
Yield: 6 quarts or 12 pints.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (550g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 8 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 588.7mg||15 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 12.8g|
|Protein 2.7g||4 %|
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: 96
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.