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Ingredientes
- 4 lb Pickling cucumbers (3- to 5-inch)
- 6 c. Vinegar (5 percent)
- 6 c. Sugar
- 2 Tbsp. Canning or possibly pickling salt
- 1Â 1/2 tsp Celery seed
- 1Â 1/2 tsp Mustard seed
- 2 lrg Onions, thinly sliced
- 8 x Heads fresh dill
Direcciones
- Yield: About 8 pints
- Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and throw away.
- Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mix to boiling. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar. Fill jars with cucumber slices, leaving 1/2-inch headspace. Add in 1 slice of onion and 1/2 dill head on top. Pour warm pickling solution over cucumbers, leaving 1/4-inch headspace.
- Adjust lids and process according to the recommendations in Table 1.
- Table 1. Recommended process time for Reduced-Sodium Sliced Dill Pickles in a boiling-water canner.
- Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 minutes.
- 1,001 - 6,000 ft: 20 minutes.
- Above 6,000 ft: 25 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 591g | |
| Recipe makes 8 servings | |
| Calories 661 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2751mg | 115% |
| Potassium 246mg | 7% |
| Total Carbs 160.3g | 43% |
| Dietary Fiber 3.4g | 11% |
| Sugars 154.46g | 103% |
| Protein 1.35g | 2% |
