1. Prepare home canning jars and lids. Wash cucumbers and trim ends. Cut into halves or quarters, lengthwise. Combine water, vinegar and salt, bring to boil. Pack cucumbers into hot jars, leaving 1/4 inch head space. Add 2 heads of dill or 1/4 cup dill seed, 1/2 teaspoon mustard seed, 2 peppercorns and 1 chopped garlic clove to each jar. Carefully pour hot liquid over cucumbers leaving 1/4 inch head space. Remove air bubbles with nonmetallic spatula. Adjust caps. Process pints 15 minutes in boiling water bath canner.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 27 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 4918mg||170 %|
|Potassium 403mg||11 %|
|Total Carbohydrate 56.1g||17 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 50.8g|
|Protein 3.7g||5 %|
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Calories per serving: 273
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