Directions:
- Wash dill size pickles; slice lengthwise about 1/8 inch thick.
- Pack in quart jars.
- Add three or 4 slices onion per jar; place dill on top.
- SYRUP:.
- Bring sugar, vinegar, pickling salt, and alum to a boil.
- Pour over pickles in jar; seal with Mason lids.
- Cold pack until water in canner comes to a boil.
- Take out and invert to cool.
- This makes 4 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.07 Kcal (930 kJ) | ||
| Calories from fat | 0.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 9438.44mg | 393% | |
| Potassium | 53.59mg | 1% | |
| Total Carbs | 52.01g | 17% | |
| Sugars | 49.74g | 199% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 0.32g | 1% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 113.76 Kcal (476 kJ) | ||
| Calories from fat | 0.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 4835mg | 393% | |
| Potassium | 27.45mg | 1% | |
| Total Carbs | 26.64g | 17% | |
| Sugars | 25.48g | 199% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 0.16g | 1% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.6mg | 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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