Pickling Brine for Cucs and Beans Recipe

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Pickling Brine for Cucs and Beans
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Ingredients
8
Count
Nutrition
203
Calories
Total time
60540
Minutes
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Ingredients:

Directions:

  1. Wash cuc's/beans throughly.
  2. If pickling cucumbers prick each 2-3 times each.
  3. Sterilize quart jars and lids- keep in hot water till ready to use.
  4. In a large pot combine water, vinegar, salt, alum and sugar to warm ( warm is a vague term I know- I usually wait till the salt has dissolved or just before boiling point is reached).
  5. In each sterilized quart jar place 2-3 heads dill, 2-3 cloves garlic, 1-1.5 peppers (2-3 if you want a spicier pickle) then pack in cucumbers or beans (with beans I like to pack in half yellow wax beans, half green- it's very pretty).
  6. Pour brine over veggies then let cool to room temperature.
  7. Pour brine back into kettle and bring to a boil.
  8. Once boiling then pour brine back over veggies, within .25 of top of jar.
  9. Tightly screw HOT lids and rings on jars.
  10. Place jars upside down for 5 minutes then flip back up, cover with a tea towel and leave jars to seal until next day.
  11. Pickles/dilly beans are ready to eat in 6 weeks.
  12. And every other week or so I flip the jars upside down so the brine distributes the garlic and dill flavor evenly.
  13. Also the longer you can wait to eat the pickle the better it is.
  14. This method creates a WONDERFUL, crunchy pickle, however the seal on the jar is fairly soft.
  15. I store them with the bands on.
  16. *Note: I don't give specific amounts of beans/cuc's as size can vary the amount per quart (though I try to harvest when the beans are no larger then a #2 pencil and the cucumbers are 2 long and about .5 in diameter). Generally I keep cuc's and beans in large bowls of ice water in the frig and every few days the garden provides me with enough produce that I can put up 3-5 quarts of pickles. This brine can be made up and stored in the frig and brought out and heated/used as you need it.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.21 Kcal (851 kJ)
Calories from fat 5.51 Kcal
% Daily Value*
Total Fat 0.61g 1%
Cholesterol 0.02mg 0%
Sodium 1320.14mg 55%
Potassium 879.12mg 19%
Total Carbs 43.79g 15%
Sugars 20.78g 83%
Dietary Fiber 4.74g 19%
Protein 3.44g 7%
Vitamin C 42.5mg 71%
Iron 3.4mg 19%
Calcium 233.4mg 23%
Amount Per 100 g
Calories 19.39 Kcal (81 kJ)
Calories from fat 0.53 Kcal
% Daily Value*
Total Fat 0.06g 1%
Cholesterol 0mg 0%
Sodium 125.98mg 55%
Potassium 83.89mg 19%
Total Carbs 4.18g 15%
Sugars 1.98g 83%
Dietary Fiber 0.45g 19%
Protein 0.33g 7%
Vitamin C 4.1mg 71%
Iron 0.3mg 19%
Calcium 22.3mg 23%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 5
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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