Directions:
- In a medium saucepan over medium-high heat, combine 1 cup water, vinegar, sugar and salt; bring to a boil. Stir until sugar and salt dissolve, about 2 minutes. Let cool to room temperature, about 15 minutes.
- Divide cucumber spears, garlic and peppercorns between two sterilized pint-sized canning jars. Stuff a dill seed head into the center of each jar. Pour cooled vinegar mixture over jar contents to cover. Screw lids onto jars and refrigerate for at least 24 hours before using. Keeps, refrigerated, for up to 1 year.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.08 Kcal (687 kJ) | ||
| Calories from fat | 12.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 2% | |
|---|---|---|---|
| Cholesterol | 1.06mg | 0% | |
| Sodium | 903.73mg | 38% | |
| Potassium | 216.87mg | 5% | |
| Total Carbs | 34.65g | 12% | |
| Sugars | 30.64g | 123% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.4mg | 2% | |
| Calcium | 40.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.36 Kcal (316 kJ) | ||
| Calories from fat | 5.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 2% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 415.05mg | 38% | |
| Potassium | 99.6mg | 5% | |
| Total Carbs | 15.91g | 12% | |
| Sugars | 14.07g | 123% | |
| Dietary Fiber | 0.62g | 5% | |
| Protein | 0.76g | 3% | |
| Vitamin C | 4.2mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 18.8mg | 4% | |
* 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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