Directions:
- Place cucumber spears in a large bowl. Sprinkle with salt, and toss gently to coat. Cover and chill 2 hours.
- Drain cucumber spears in a colander. Rinse under cold water; drain well. Pack cucumber spears into a wide-mouth 1-quart jar. Add dill and garlic to jar; set aside.
- Combine vinegar, water, and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over cucumber spears. Cover jar with metal lid, and screw on band. Cool completely. Cover and marinate in refrigerator 5 days before serving.
- Note: Pickles will last up to 6 weeks in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9.58 Kcal (40 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 195.29mg | 8% | |
| Potassium | 34.67mg | 1% | |
| Total Carbs | 1.75g | 1% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.23g | 0% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 22.99 Kcal (96 kJ) | ||
| Calories from fat | 0.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 468.6mg | 8% | |
| Potassium | 83.2mg | 1% | |
| Total Carbs | 4.19g | 1% | |
| Sugars | 3.4g | 6% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 0.55g | 0% | |
| Vitamin C | 3.7mg | 3% | |
| Iron | 0.2mg | 0% | |
| Calcium | 16.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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