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Ingredientes

  • approximately 7 1/2 lbs pickling cucumbers, quartered lengthwise, blossom end removed
  • 6 cups water
  • 2 cups white vinegar, 4 to 6 percent acidity
  • 1/3 cup pickling salt
  • 18 fresh sprigs of dill, or 12 dill heads
  • 6 onion slices, 1/2 inch thick
  • 12 garlic cloves, smashed
  • 12 tsps dill seeds
  • 1/4 tsp Pickle Crisp Granules (optional)
  • Prep time: 40 mins Cook time: 10 mins Total time: 1 hour Yield: 6 quarts

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 6058g
Calories 839  
Calories from Fat 94 11%
Total Fat 11.29g 14%
Saturated Fat 2.16g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 78940mg 3289%
Potassium 2479mg 71%
Total Carbs 161.57g 43%
Dietary Fiber 57.1g 190%
Sugars 63.49g 42%
Protein 24.0g 38%
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