Ingredients:
- 4-5 small to medium sized cucumbers, cut into spears
- canning jar (or reuse an old pickle jar or pasta sauce jar)
Directions:
- Clean jar well with very hot soapy water, rinse well, and dry.
- Put dill, garlic, and peppercorns into jar. Pack in cucumber spears.
- Combine water, vinegar, salt, and sugar in a saucepan or microwaveable dish (a large glass measuring cup is ideal, the spout will make pouring easier later). Bring to a boil on stovetop or in microwave, stirring to dissolve the sugar and salt into the vinegar mixture.
- Pour the hot vinegar mixture into the jar, filling to the bottom part of the lip (leaving 1/2” to 3/4”space on top. Depending on the size of your jar, you may not need all of the mixture.)
- Put on cap and allow the jar to cool to room temperature, and then move into the fridge.
- Allow one week in fridge to pickle before serving. Pickles will keep in the refrigerator up to two months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11.5 Kcal (48 kJ) | ||
| Calories from fat | 7.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Cholesterol | 0.66mg | 0% | |
| Sodium | 713.65mg | 30% | |
| Potassium | 5.63mg | 0% | |
| Total Carbs | 0.76g | 0% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 0.3mg | 0% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 19.94 Kcal (83 kJ) | ||
| Calories from fat | 12.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 1% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 0% | |
| Sodium | 1237.48mg | 30% | |
| Potassium | 9.76mg | 0% | |
| Total Carbs | 1.31g | 0% | |
| Sugars | 0.91g | 2% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 0.5mg | 0% | |
| Calcium | 12.3mg | 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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