from book entitled 'The Joy of Pickling 250 Flavor Packed Recipes for Vegetables & more from Garden or Market revised edition by Linda Ziedrich
Make 3 quarts
NOTE: For firmer pickles add 2-3 grape leaves or 6-8 sour cherry leaves for each quart of pickles.
To make a single quart of pickles, you'll need 1 cup water, 7/8 cup vinegar, 8 peppercorns, 2 garlic cloves, 2 dried hot peppers & 2 dill heads. I've used store bought minced garlic, dried hot pepper flakes & dried dill seeds but find it's not as strong flavors.
Sterilize 6 pints or 3 quarts canning jars with lids before canning.
Halve or quarter the cumber lengthwise or leave them whole. If not using pickling cucumbers slice it & cut to fit inside canning jars.
Dividie the peppercorns, garlic & hot peppers among 6 pints or 3 quarts mason jars. Pack a portion of the cucumbers into each jar along with some dill.
In a saucepan bring the vinegar, water & salt to a boil, stirring to dissolve the salt. Pour the hot liquid over the cucumbers, leaving 1/2 inch headspace. Close the jars with 2 piece caps. In a boiling water bath process pint jars for 10 minutes, quart jars for 15 minutes.
Store the pickles for at least 1 month in a cool dry place before eating them. After opening a jar store it in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2683g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 397 | ||
Calories from Fat: 45 (11%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5g | 7 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 96.6mg | 3 % | |
Potassium 1948.6mg | 51 % | |
Total Carbohydrate 100.8g | 30 % | |
Dietary Fiber 40.8g | 163 % | |
Sugars, other 60g | ||
Protein 17.1g | 24 % | |
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: 397
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.