Directions:
- In a stockpot, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
- Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8.16 Kcal (34 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 183.23mg | 8% | |
| Potassium | 65.79mg | 1% | |
| Total Carbs | 1.28g | 0% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 0.47g | 1% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 12.52 Kcal (52 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 281.22mg | 8% | |
| Potassium | 100.98mg | 1% | |
| Total Carbs | 1.96g | 0% | |
| Sugars | 0.94g | 2% | |
| Dietary Fiber | 0.71g | 2% | |
| Protein | 0.73g | 1% | |
| Vitamin C | 13.3mg | 14% | |
| Iron | 0.1mg | 0% | |
| Calcium | 12.9mg | 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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