Mix the salt and water. Set aside
Slice off the bloom end of each cucumber and put them in a bowl of ice water. Let them soak for 1 hour. Pack the garlic, half of the dill and all of the mustard seed into the vessel. Pack in the cucumbers. Top with the remaining half of the dill. Pour the brine into the vessel until it covers the pickles. Add in the weights. Put the lid on, with the airlock or a piece of cheese cloth. Or water in a water seal lid. Let sit, undisturbed for four or five days. Taste. If they are done rebottle and refrigerate. Good for t months. If not done wait a few more days and taste again. The liquid will get cloudy. That’s good.
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|Serving Size: 1 Serving (1964g)|
|Recipe Makes: 1.5 Servings|
|Calories from Fat: 27 (36%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 14591.1mg||503 %|
|Potassium 154.9mg||4 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 8.2g|
|Protein 3.8g||5 %|
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Calories per serving: 76
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