Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve. Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated. Makes three 1 1/2-pint jars. Bon Appetit August 1993
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|Serving Size: 1 Serving (4630g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 43 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 10558.3mg||364 %|
|Potassium 5501.5mg||145 %|
|Total Carbohydrate 443.2g||130 %|
|Dietary Fiber 19.6g||78 %|
|Sugars, other 423.6g|
|Protein 26g||37 %|
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Calories per serving: 1835
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