Place cucumbers in a glass jar (about 1 gal.) so they fit tightly.
Mix water, vinegar and salt and bring them to a boil. The purpose is to dilute the salt and sterilize the liquid.
Pour the liquid in the jar until the cucumbers are covered completely, add the pepper corns and crushed garlic. Shake a little bit and close the lid.
The cucumbers should be left at room temperature for 2 days before they are ready.
The last for 1 to 2 weeks out of the refrigerator and a month or two inside.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.4mg||0 %|
|Potassium 1.2mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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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: 1
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