Make a solution of the first four ingredients and bring to a boil. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. Onions or garlic may be added if desired. cover crock and let stand several days before using. If preferred, cucumbers may be preserved in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5868g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 176 (11%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 0mg||0 %|
|Sodium 412mg||14 %|
|Potassium 7905.1mg||208 %|
|Total Carbohydrate 392.5g||115 %|
|Dietary Fiber 157.5g||630 %|
|Sugars, other 235g|
|Protein 66.4g||95 %|
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: 1589
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!