Ingredients:
- 2 whole cloves
- 1 bay leaf
- 1 jalapeno pepper, sliced with seeds
- 1 jalapeno pepper, sliced with seeds
Directions:
- Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve.
- Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.57 Kcal (199 kJ) | ||
| Calories from fat | 2.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 1905.53mg | 79% | |
| Potassium | 336.15mg | 7% | |
| Total Carbs | 7.8g | 3% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 0.1mg | 1% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 15.31 Kcal (64 kJ) | ||
| Calories from fat | 0.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 613.45mg | 79% | |
| Potassium | 108.22mg | 7% | |
| Total Carbs | 2.51g | 3% | |
| Sugars | 1.44g | 18% | |
| Dietary Fiber | 0.83g | 10% | |
| Protein | 0.76g | 5% | |
| Vitamin C | 3.2mg | 16% | |
| Calcium | 15.1mg | 5% | |
* 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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