1. Wash cucumbers
2. Combine salt, vinegar and water. Heat to a boil
3. Pack cucumber into hot sterilized jars for each pint jar. Add 1 tsp dill seed or 1 head dill weed. 1 1/2 tsp missed pickle spices. 3 black pepper corns. 2 cloves garlic peeled, halved
4. Fill jar with boiling vinegar solution to 1/2 inch from top of jar.
5. Process LARGE WHOLE cucumber in boiling water allowing 10 minutes for pints, 20 minutes for quarts. Process SMALL WHOLE cucumbers, slices, halves or quarters 5 minute pints or 10 minute quarts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 quart (1656g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 10 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10935.1mg||377 %|
|Potassium 1637.7mg||43 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 33.4g|
|Protein 6.3g||9 %|
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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: 221
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