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Ingredients
- 1 Tbsp. mixed pickling spice
- 4 lb pickling cucumbers, minced
- 2 med onions, minced
- 1 sm head cabbage, minced
- 3 clv garlic, chopped
- 2 c. apple cider or possibly apple cider vinegar
- 1/2 c. granulated sugar
- 2 Tbsp. snipped fresh dill weed
- 1 Tbsp. pickling salt
- 10 sprg fresh dill weed
Directions
- Tie pickling spice in a spice bag or possibly cheesecloth. In a 6 to 8-qt saucepan, combine spice bag and remaining ingredients except dill sprigs.
- Mix well. Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium and cook for 15 min, stirring frequently. Remove spice bag. Immediately fill warm pint or possibly half-pint jars with mix leaving 1/2 inch headspace. Place 1 to 2 sprigs of dill weed on top of mix.
- Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place warm lids on jars and screw bands on firmly. Process pints or possibly half-pints in a simmering warm water bath at 170 to 180 degrees F. for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 531g | |
| Recipe makes 5 servings | |
| Calories 185 | |
| Calories from Fat 8 | 4% |
| Total Fat 0.96g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5786mg | 241% |
| Potassium 274mg | 8% |
| Total Carbs 44.65g | 12% |
| Dietary Fiber 5.7g | 19% |
| Sugars 35.15g | 23% |
| Protein 2.03g | 3% |
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