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Ingredientes
- 1 quart Small fresh cucumbers
- 4 x Heads fresh dill
- 2 x Garlic cloves
- 1/2 c. Cider vinegar
- 1 1/2 c. Water
- 2 Tbsp. Plain salt (non-iodized)
Direcciones
- Combine vinegar, water and salt, bring to boil. Remove stem and blossom ends from cucumbers, wash well. Prick with fork. Place dill and garlic in jar, pack in cucumbers. Pour boiling brine over to cover. Wipe jar rims and seal. Allow 2 weeks minimum for pickles to cure before using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 905g | |
| Calories 80 | |
| Calories from Fat 6 | 8% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13982mg | 583% |
| Potassium 643mg | 18% |
| Total Carbs 11.26g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.89g | 4% |
| Protein 2.64g | 4% |
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