Boil vinegar, water, sugar and salt for 2 minutes.
Add a clove or two of garlic and some fresh dill to the bottom of the jars.
Pack jars with small whole or quartered cucumbers.
Place more garlic and dill on the top of cucumbers.
Fill jars with brine to within 1/2" of the top.
Seal and process in hot water bath for 15 minutes.
Let cure for 3 weeks.
Makes 4 quarts.
Bubba has also sliced the cucumbers prior to curing them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (572g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 14 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 49.8mg||2 %|
|Potassium 1467.4mg||39 %|
|Total Carbohydrate 99.1g||29 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 92.2g|
|Protein 18.2g||26 %|
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Calories per serving: 440
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