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Ingredientes

Cost per recipe $1.44 view details

Direcciones

  1. Select medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars. Combine and boil the water, vinegar, and canning salt; pour mix over the packed cucumbers (within 1 inch of top). Add in to each jar: 2 cloves garlic, 1 teaspoon dill and 1 teaspoon mustard seed. Seal jars. Place jars in a water bath canner, and fill with enought water to reach the neck of the jars. Cover and bring to a boil. Boil for 5 min. Turn heat off, and let stand in water 5 more min. Remove jars from canner and let them seal
  2. Makes 7 to 8 qts.
  3. Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 3080g
Calories 306  
Calories from Fat 0 0%
Total Fat 0.01g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 83847mg 3494%
Potassium 1080mg 31%
Total Carbs 14.26g 4%
Dietary Fiber 0.1g 0%
Sugars 5.79g 4%
Protein 0.17g 0%
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