Here's what I got for recipe for about 64 ounces.
4 cups h20
3 cups vinegar
6 teaspoon (tsp) salt
1 tsp celery seed
1 tsp coriander seed
1 tsp mustard seed
1 tsp peppercorns
1 tsp dill seed
4 cup water to boil, reduce heat to simmer, add garlic, cook five minutes
Add vinegar, salt, raise heat to boil until salt dissolves, remove from heat.
Trim blossom end of cucumbers.
Place remaining ingredients evenly in jars. Add the boiled garlic to jars. Pack with cucumbers and other veggies.
Bring brine back to boil. Pour over veggies. Remove all air bubbles. Add lids. Tighten.
Crunchier: let cool & place in fridge. Will last 4-6 weeks.
Longer: process by placing jars in boiling hot water for five minutes. Make sure lids pop. Will last up to year as long as lid pops.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (732g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 23 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 40.8mg||1 %|
|Potassium 642.6mg||17 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 9.6g|
|Protein 2.2g||3 %|
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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: 196
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