Great pickles
Source: Debbie Neilson
Wash and scrub cucumbers carefully. Cut 1/4 inch off blossom end. Mix water, vinegar, salt and heat to boiling. Place dill and onion slice in each of 6 quart jars. Pack in cucumbers leaving 1/2 inch head space. Cover with boiling brine, leaving 1/2 inch headspace. Wipe rims of jars. Seal and process in boiling water bath 10 minutes.
Note: may add a garlic clove to each quart is desired
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Serving Size: 1 Serving (3660g) | ||
Recipe Makes: Servings | ||
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Calories: 526 | ||
Calories from Fat: 6 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 158.3mg | 5 % | |
Potassium 1877.6mg | 49 % | |
Total Carbohydrate 75.5g | 22 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 63.8g | ||
Protein 7.6g | 11 % | |
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: 526
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