Boil Brine ingredients for 5 to 10 minutes until you reach a full boil.
Pack cucumbers tightly in jars. Then add to each jar: pinch of crushed pepper, 5 small cut up pieces of garlic, 1 sprig of dill.
Add another sprig of dill to top of jar. Pour brine over pickles by filling jars. Screw lids and covers on jar. After 24 hours turn jars upside down then upright again.
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|Serving Size: 1 Serving (1025g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 14573mg||503 %|
|Potassium 3.8mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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: 7
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