Emprimir
Correo Electrónico
Add a photoRaciónes: 7
Ingredientes
- 40 x or possibly 50 small to med. cukes
- 1 box whole pickling spice
- 3 bn dry dill weed
- 1 pt white vinegar
- 2 gal water
- 1 lb salt
Direcciones
- Wash and drain cukes. Put down a layer of dill in a large crock.
- Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if you like) in crock.
- Stir together remaining ingredients and pour over cucumbers till well covered. Make more brine as necessary.
- Place a heavy plate on top of cukes, and weight it down with a large jar filled with water. Don't fill crock to the top as it may overflow when the cukes release water.
- Let sit for approximately 3 weeks, or possibly till cukes are uniformly colored throughout and well flavored with dill.
- Remove cukes from brine and wash, discarding and soft cukes. Pack pickles into clean qt jars adding 1-2 cloves of sliced rocambole or possibly garlic, 1 ts peppercorns, 1/4 ts pickling spices, and 1/2 ts turmeric.
- Make up fresh brine from recipe above, bring to a boil, and pour over dills in jar leaving 1" headroom.
- Seal jars and process in boiling water bath 5 min. Start counting time the second the jars are placed in the boiling water.
- Wait at least three weeks before eating.
- Cissy BowmanClayton, IN
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1237g | |
| Recipe makes 7 servings | |
| Calories 68 | |
| Calories from Fat 8 | 12% |
| Total Fat 0.93g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25206mg | 1050% |
| Potassium 758mg | 22% |
| Total Carbs 12.5g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.27g | 0% |
| Protein 4.24g | 7% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
