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Ingredientes
- 12 x Pickling cucumbers
- 2 c. Water
- 1Â 3/4 c. Distilled white vinegar
- 1Â 1/2 c. Packed coarsely minced fresh dill
- 1/2 c. Sugar
- 8 x Garlic cloves, minced
- 1Â 1/2 Tbsp. Coarse salt
- 1 Tbsp. Pickling spice
- 1Â 1/2 tsp Dill seeds
- 1/2 tsp Dry crushed red pepper
Direcciones
- Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hrs till sugar and salt dissolve.
- Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mix over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Chill at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated.
- Makes three 1 1/2-pint jars.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1837g | |
| Calories 609 | |
| Calories from Fat 20 | 3% |
| Total Fat 2.42g | 3% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19926mg | 830% |
| Potassium 454mg | 13% |
| Total Carbs 131.19g | 35% |
| Dietary Fiber 12.4g | 41% |
| Sugars 108.65g | 72% |
| Protein 5.39g | 9% |
