Directions:
- 1. Wash cucumbers and place in the sink/large basin with cold water and lot's of ice. Soak in ice water for at least 2 hours, but no more than 8 hours. Refresh ice as needed. Sterilize 8 (1 Quart) canning jars in boiling water for at least 10 minutes.
- 2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- 3. In each jar, place 2 half garlic cloves (or to taste) and one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves. Fill the jard with the hot brine, Seal the jars making sure that the lids and jar rims are free of any residue.
- 4. Process sealed jars in a boiling water bath. Process 1 quart for 15 minutes.
- 5. Store pickles for a minimum of 8 weeks before consuming. Refrigerate after opening. These pickles will keep for up to 2 years if stored in a cool dry place.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.89 Kcal (297 kJ) | ||
| Calories from fat | 1.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 7602.62mg | 317% | |
| Potassium | 568.67mg | 12% | |
| Total Carbs | 9.34g | 3% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 0.6mg | 3% | |
| Calcium | 113.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 9.16 Kcal (38 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 982.4mg | 317% | |
| Potassium | 73.48mg | 12% | |
| Total Carbs | 1.21g | 3% | |
| Sugars | 0.48g | 15% | |
| Dietary Fiber | 0.5g | 15% | |
| Protein | 0.53g | 8% | |
| Vitamin C | 2.4mg | 31% | |
| Iron | 0.1mg | 3% | |
| Calcium | 14.6mg | 11% | |
* 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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