1) Prepare canner, jars and lids.
2) The pickling spice in a square of cheesecloth, creating a spice bag.
3) In a large stainless steel saucepan, combine vinegar, water, sugar, pickling salt and spice bag. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused the liquid.
4) Place 1 bay leaf, 1 garlic clove, 1/2 tsp. mustard seeds and 1 head of dill into each jar. Pack cucumber slices into hot jars to within a generous 1/2" of top of jar. Ladle hot pickling liquid into jar to cover cucumbers, leaving 1/2" head room. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw hand down until resistance is met, then increase to fingertip tight.
5) Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1514g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 83244mg||2870 %|
|Potassium 402.8mg||11 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 12.4g|
|Protein 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: 116
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