Directions:
- Combine the water, vinegar, salt and sugar in a medium saucepan over medium-high heat; heat to a boil.
- Place 3 clean pint jars and tops in a stockpot; cover with water. Heat to a boil over medium-high heat; remove from heat. Let stand in hot water until ready to use; remove and drain.
- Divide the tomatoes equally among the jars. Divide the dill sprigs, seeds and peppercorns equally among the jars. Ladle the hot vinegar liquid over the tomatoes, leaving 1/4-inch space at the top. Press a rubber spatula down the sides of the jars to make sure they are packed full. Wipe the rims of the jars with a damp, clean cloth. Cover with the tops; close the jars with the rings but do not screw them tightly.
- Process in a water bath 30 minutes; let cool. Check lids for a seal after 24 hours. Lid should not flex when center is pressed. Remove rings, if desired. Store in cool, dark place up to one year.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.78 Kcal (150 kJ) | ||
| Calories from fat | 2.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Sodium | 1748.05mg | 73% | |
| Potassium | 111.18mg | 2% | |
| Total Carbs | 7.42g | 2% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 20.1 Kcal (84 kJ) | ||
| Calories from fat | 1.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 981.99mg | 73% | |
| Potassium | 62.46mg | 2% | |
| Total Carbs | 4.17g | 2% | |
| Sugars | 1.18g | 8% | |
| Dietary Fiber | 0.41g | 3% | |
| Protein | 0.36g | 1% | |
| Vitamin C | 3.3mg | 10% | |
| Iron | 0.2mg | 2% | |
| Calcium | 21.4mg | 4% | |
* 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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