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Ingredientes
- 4 lb pickling cucumbers - (abt 4" long)
- 4 1/2 c. water
- 1 quart white vinegar, 5% acidity
- 6 Tbsp. pickling salt
- 16 x heads fresh dill
- 4 tsp mustard seeds
- 16 x peppercorns
Direcciones
- Wash cucumbers; slice 1/8-inch off each end. Cut cucumbers into 1/4-inch crosswise slices.
- Combine water, vinegar, and salt in large saucepan; bring to boiling.
- Pack cucumbers in 8 warm pint jars. Add in 2 dill heads, 1/2 tsp. mustard seeds, and 2 peppercorns to each jar. Pour boiling liquid over cucumbers, filling to within 1/4-inch from the top. Adjust lids.
- Process in boiling water bath 15 min. Start to count processing time as soon as jars are placed into actively boiling water.
- Remove jars. Cold on wire racks 12 to 24 hrs. Check jars for airtight seals.
- This recipe yields 8 pints.
- Yield: 8 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3963g | |
| Calories 464 | |
| Calories from Fat 62 | 13% |
| Total Fat 7.45g | 9% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63869mg | 2661% |
| Potassium 1231mg | 35% |
| Total Carbs 54.68g | 15% |
| Dietary Fiber 23.8g | 79% |
| Sugars 23.97g | 16% |
| Protein 9.34g | 15% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
