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Ingredientes
- 2 quart Small gherkins 1-2" long
- 3 c. Sugar
- 1 quart Vinegar
- 2 Tbsp. Whole allspice
- 1 Tbsp. Celery seed
- 2 Tbsp. Broken cinnamon sticks
- 2 Tbsp. Whole cloves
- 1/2 c. White mustard seeds
Direcciones
- Brine cukes: dissolve 1/2 c. salt in 2 qts water, pour the solution over cukes, and let stand for 24 hrs in a cold place. Drain. Put the cukes in a clean crock. Dissolve 1 c. of the sugar in the vinegar nd add in spices tied in a bag. Bring the vinegar to a boil. Pour the boiling warm syrup over the cukes. Next day, drain off syrup and add in 1 c. sugar, bring to a rolling boil. Pour the boiling warm syrup over the cukes. Repeat the next day adding the last c. of sugar. Next day, drain the syrup from the pickles and pack the pickles into scalded jars. Heat the syrup to a rolling boil and fill the jars. Remove air bubbles. Add in more syrup if necessary.
- 1/8" head space. 10 min boiling water bath.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 496g | |
| Recipe makes 6 servings | |
| Calories 708 | |
| Calories from Fat 52 | 7% |
| Total Fat 6.09g | 8% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 993mg | 41% |
| Potassium 505mg | 14% |
| Total Carbs 157.14g | 42% |
| Dietary Fiber 7.0g | 23% |
| Sugars 140.66g | 94% |
| Protein 5.51g | 9% |
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