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Ingredientes
- 1/2 lb 4 inch pickling cucumbers (5 or possibly 6 cucumbers)
- 4 x Heads fresh dill Or possibly
- 2 Tbsp. Dillseed
- 1 x Clove garlic
- 1 sm Piece dry Warm red pepper (optional)
- 2 1/4 c. Water
- 3/4 c. Vinegar
- 1 Tbsp. Pickling salt
Direcciones
- Preparing: Thoroughly rinse cucumbers, remove stems and blossom ends. Pack cucumbers loosely into warm, clean qt jar(s) leaving a 1/2 inch headspace. Add in dill, garlic and red pepper.
- Make a brine by combining water, vinegar and salt. Bring to boiling.
- Water Bath Canning: Slowly pour warm brine over cucumbers, leaving a 1/2 inch headspace. Wipe jar rim, adjust lid.
- Process in boiling water bath for 15 min for qts (start timing when water boils). Let pickles stand for at least one week before opening.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 742g | |
| Calories 44 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7008mg | 292% |
| Potassium 164mg | 5% |
| Total Carbs 3.06g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.09g | 1% |
| Protein 0.26g | 0% |
