Try this Pickles (Carrie) recipe, or contribute your own.
Suggest a better description1 qt = 4 cups
Brine will fill ~7 qt jars filled with vegetables
Bring brine to boil and the pickling salt will be dissolved. Boil the sealer part of the jars.
Put clean dill in the bottom of the jars, pack the jars with carrots, beans or cucumbers. Add garlic to jar for cucumbers, if desired. Pour the very hot brine into the jars to the top then add more dill to the top. Clean the rim of the jars to ensure it will seal. Put the sealer lid on with the ring. Add the screw cap, they should seal on their own. Leave for at least 3 months.
Beets: cook and cut as desired. Brine is 1 cup vinegar, 1 cup water, 3/4 cup sugar. Heat brine until sugar dissolved. Pour over beets. Put boiled sealer on and close jar.
Let cool up to 24 hrs for the lids to pop. Wait 3 days after the lids have popped and take off the cap and gently pull the lid to be sure it is sealed.
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Serving Size: 1 (1253g) | ||
Recipe Makes: Servings | ||
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Calories: 202 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 111671mg | 3851 % | |
Potassium 723.8mg | 19 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database 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: 202
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