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Add a photoServings: 1
Ingredients
- 1/4 tsp alum
- 1 tsp canning salt
- 1 tsp pickling spice
- 1/2 tsp dry mustard cider vinegar
- 3 x pcs of dill in bottom of each jar
Directions
- Wash canning jars in warm soapy water and rinse well, or possibly place them in dishwasher.
- Wash cucumbers. Place dill in bottom of jars and arrange cucumbers in jars. Fill jars with clean cool water to determine how much vinegar will be needed to cover the cucumbers. Place vinegar in pan and bring to boil along with 1/4 teaspoon alum, 1 tsp canning salt and 1/2 teaspoon dry mustard per jar that must be filled. Place 1 tsp pickling spice in each jar of cucumbers. Sterilize lids in boiling water.
- Process jars of pickles in warm water bath for 5 - 10 min.
- Another good idea to try also. Wash pickles in washing machine. Use = gentle cycle and don't let spin out. We do up over 4 bushels of = pickles every year and never wash by hand anymore.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 8g | |
| Calories 6 | |
| Calories from Fat 1 | 17% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2327mg | 97% |
| Potassium 30mg | 1% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.01g | 0% |
| Protein 0.24g | 0% |
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