Directions:
- Bring to boil 4 to 5 quarts water.
- Add 2 1/2 TLB pickling salt per quart.
- And 1 cup vinager.
- Let cool.
- In clean quart jars add
- 1 tsp muster seed.
- 3 peppercorns.
- 1-2 cloves garlic sliced or choped.
- 1-2 spigs dill.
- Quarter the pickles and fill jars.
- Pour water mixture to top of jars and place in refrig.
- Ready to eat in two days.
- Will keep up to 2 months in refrig.
- Very crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.56 Kcal (1380 kJ) | ||
| Calories from fat | 8.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 2% | |
|---|---|---|---|
| Sodium | 11116.29mg | 463% | |
| Potassium | 91.26mg | 2% | |
| Total Carbs | 85.07g | 28% | |
| Sugars | 69.43g | 278% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 2.7mg | 15% | |
| Calcium | 25mg | 3% | |
| Amount Per 100 g | |||
| Calories | 117.71 Kcal (493 kJ) | ||
| Calories from fat | 3.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 2% | |
|---|---|---|---|
| Sodium | 3970.58mg | 463% | |
| Potassium | 32.6mg | 2% | |
| Total Carbs | 30.38g | 28% | |
| Sugars | 24.8g | 278% | |
| Dietary Fiber | 0.98g | 11% | |
| Protein | 0.3g | 2% | |
| Vitamin C | 1.2mg | 6% | |
| Iron | 1mg | 15% | |
| Calcium | 8.9mg | 3% | |
* 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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