Directions:
- Wash and scrub cucumbers. Trim stem and blossom end. Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness.
- Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2 headspace.
- Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2 headspace.
- Seal jar with sterilized two piece cap, and process in a boiling water bath for 10 minutes (15 minutes for quarts).
- Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening.
- (I laid out the recipe for a single pint of pickles to make the spices easier to list - you will want to scale this up to make a canner full).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 15.7 Kcal (66 kJ) | ||
| Calories from fat | 1.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Sodium | 874.57mg | 36% | |
| Potassium | 81.75mg | 2% | |
| Total Carbs | 1.69g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 0.71g | 1% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 13.83 Kcal (58 kJ) | ||
| Calories from fat | 1.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 770.12mg | 36% | |
| Potassium | 71.99mg | 2% | |
| Total Carbs | 1.49g | 1% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 0.61g | 3% | |
| Protein | 0.62g | 1% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.3mg | 2% | |
* 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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