Directions:
- Scrub cucumbers and steralize jars and lids. Add lids to a small saucepan of warm water and put on the stove on med-high heat.
- Pack cucumber in jars, but not too tight. Add pickling spice, canning salt, powdered alum and white vinegar. Then fill jars with cold water until pickles are covered. Seal with warm lids and screw on hand tight. Shake vigorously to dissolve salt & alum.
- Put pickles in the pantry for 2 months.
- IMPORTANT!
- After two months have past and you are ready to use a jar of pickles, dump the brine and scrap off the pickling spices. Then you need to slice the pickles and add 1 cup of sugar. Shake pickles and put in the refrigerator, turning often to dissolve the sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 9.69 Kcal (41 kJ) | ||
| Calories from fat | 0.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 150.58mg | 6% | |
| Potassium | 52.59mg | 1% | |
| Total Carbs | 1.02g | 0% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 16.56 Kcal (69 kJ) | ||
| Calories from fat | 0.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 257.44mg | 6% | |
| Potassium | 89.9mg | 1% | |
| Total Carbs | 1.75g | 0% | |
| Sugars | 0.66g | 2% | |
| Dietary Fiber | 0.73g | 2% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 2.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.2mg | 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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