Combine vinegar, water and salt, bring to boil. Remove stem and blossom ends from cucumbers, wash well. Prick with fork. Place dill and garlic in jar, pack in cucumbers. Pour boiling brine over to cover. Wipe jar rims and seal. Allow 2 weeks minimum for pickles to cure before using. Posted to MM-Recipes Digest V3 #217 Date: Mon, 12 Aug 1996 06:29:21 -0500 From: firstname.lastname@example.org (S.Pickell)
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|Serving Size: 1 Serving (1161g)|
|Recipe Makes: 1|
|Calories from Fat: 10 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 13981.9mg||482 %|
|Potassium 1410.9mg||37 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 31g|
|Protein 6.4g||9 %|
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Calories per serving: 156
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