Try this Robertas Dill Pickles recipe, or contribute your own.
Suggest a better descriptionSelect medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars. Combine and boil the water, vinegar, and canning salt; pour mixture over the packed cucumbers (within 1 inch of top). Add to each jar: 2 cloves garlic, 1 tsp. dill and 1 tsp. mustard seed. Seal jars. Place jars in a water bath canner, and fill with enought water to reach the neck of the jars. Cover and bring to a boil. Boil for 5 minutes. Turn heat off, and let stand in water 5 more minutes. Remove jars from canner and let them seal Makes 7 to 8 quarts. Note: The dill pickles must age 3 to 4 weeks before they are ready to eat. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Latelle M. La Follette III Posted to MC-Recipe Digest V1 #678 by Bill Spalding
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Serving Size: 1 Serving (2311g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 274 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 62036.9mg | 2139 % | |
Potassium 97.1mg | 3 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.7g | ||
Protein 0.7g | 1 % | |
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: 274
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