Jodi says: Cukes are already turning up at our local farmer's markets here in MO. What a nice addition to a July 4th picnic.
Dill and cucumbers are natural companions in a number of dishes. I turn to this recipe every summer when my garden is in full bloom. My family can hardly wait to eat these pickles.—Kay Curtis, Guthrie, Oklahoma
In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.
Yield: 3-1/2 quarts.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 50 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2234mg||77 %|
|Potassium 48.6mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.1g|
|Protein 0.2g||0 %|
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Calories per serving: 7
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