Directions:
- Cut each cucumber lengthwise into six spears. In a large bowl, combine the cucumbers, dill and garlic; set aside.
- In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool.
- Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator for up to 2 weeks. Yield: 4-1/2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7.67 Kcal (32 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 445.97mg | 19% | |
| Potassium | 49.06mg | 1% | |
| Total Carbs | 1.47g | 0% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 1.1mg | 2% | |
| Calcium | 7.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 12.58 Kcal (53 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 731.29mg | 19% | |
| Potassium | 80.44mg | 1% | |
| Total Carbs | 2.41g | 0% | |
| Sugars | 1.7g | 4% | |
| Dietary Fiber | 0.56g | 1% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 1.9mg | 2% | |
| Calcium | 13mg | 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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