Directions:
- 1. Clean cucumbers and place in large icey water bath for a couple hours to not more that 6 hours to ensure crispy pickles, keeping your ice refreshed as needed.
- 2. Sterilize 8 quart jars and canning lids in boiling water for 10 to 12 minutes.
- 3. Combine viegar, water and pickling salt in a large pot over medium-high heat, bring to full boil.
- 4. In each jar, place at least to garlic cloves, one head of dill, then proceed to fill the jar with the cucumbers. Top off the jar with a sprig of dill weed and fill jars to the top with the hot brine. Be sure to wipe the rims of the jars clean. Seal jars with lids.
- 5. Process your cucumbers in boilin water bath for 15 minutes.
- 6. Let cool and then store your pickles for 8 weeks prior to opening and eating. ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.27 Kcal (474 kJ) | ||
| Calories from fat | 0.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 12664.12mg | 528% | |
| Potassium | 864.14mg | 18% | |
| Total Carbs | 14.77g | 5% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 6.22g | 25% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 0.2mg | 1% | |
| Calcium | 165mg | 16% | |
| Amount Per 100 g | |||
| Calories | 8.86 Kcal (37 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 990.57mg | 528% | |
| Potassium | 67.59mg | 18% | |
| Total Carbs | 1.16g | 5% | |
| Sugars | 0.48g | 25% | |
| Dietary Fiber | 0.49g | 25% | |
| Protein | 0.51g | 13% | |
| Vitamin C | 1.6mg | 35% | |
| Calcium | 12.9mg | 16% | |
* 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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