Directions:
- Scrub cucumbers, rinse well & cut in half.
- Combine pickling salt & vinegar in a heavy pot & bring to a boil.
- Pack cucumbers in hot sterilized mason jars.
- Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
- I use a chopstick to remove any air bubbles before sealing the jars.
- Place jars into a canning kettle & cover with hot (not boiling) water.
- Bring to a boil & boil for 10 minutes (no longer).
- Remove jars from water& turn upside down& allow to cool.
- Store in a cool, dark place.
- It's best to wait a month before opening!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.28 Kcal (181 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5238.65mg | 218% | |
| Potassium | 311.25mg | 7% | |
| Total Carbs | 4.54g | 2% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 2.27g | 5% | |
| Vitamin C | 6.8mg | 11% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 13.13 Kcal (55 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1589.88mg | 218% | |
| Potassium | 94.46mg | 7% | |
| Total Carbs | 1.38g | 2% | |
| Sugars | 0.69g | 9% | |
| Dietary Fiber | 0.69g | 9% | |
| Protein | 0.69g | 5% | |
| Vitamin C | 2.1mg | 11% | |
| Calcium | 12.2mg | 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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