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Ingredientes
- 6 Cups of Water
- 3 Cups Vinegar
- 1/2 Cup Salt
- Teaspoon Alum per Quart Jar
- One Head Dill Per Quart Jar
- One Clove Garlic or Two Teaspoon fresh chopped garlic
- Additional Optional Ingredients;
- Jalapenos, a couple sliced pieces gives the batch a little heat
- Mustard Seed
- Pickling Spice
Direcciones
- Prepare your brine by combing the Water, Vinegar and Salt.
- Let cool.
- Add the Spices and Onions at the bottom of the Quart Jar
- Add Your Pickles
- Fill each Jar to the top with your brine
- Screw your caps on gently and let soak in sun for three days for a half sour sun pickle.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2303g | |
| Calories 159 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56680mg | 2362% |
| Potassium 575mg | 16% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.35g | 2% |
| Protein 0.34g | 1% |
