pickling lime keeps the cucumbers from going mushy. Soak in lime and water solution for 12-24 hours in refrigerator make sure they are covered completely. Rinse in 2-4 changes of water or till solution is off. Place in jars whole (smaller cucumbers are better). Add a garlic clove and 1 head of dill to each bottle.
Place in sauce pan water vinegar and salt. Bring to boil and pour into jars. Cold pack jars to seal 10 min for pints, 15 min for quarts. Do not open for 6-8 weeks.
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|Serving Size: 1 Serving (5360g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 28123.1mg||970 %|
|Potassium 632.5mg||17 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 9g|
|Protein 0.5g||1 %|
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Calories per serving: 162
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