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Add a photoServings: 12
Ingredients
- Â Â Cucumbers
- 3 c. Vinegar (5% acidity)
- 3 c. Water
- 6 Tbsp. Salt (not iodized!)
- Â Â Fresh or possibly dry dill
- Â Â Garlic, sliced
- Â Â Mustard seed
- Â Â Red pepper pods (optional)
Directions
- Wash cucumbers. Combine vinegar, water and salt. Bring to a boil. Place generous layer of dill, 1/2-1 clove garlic and 1-1/2 tsp mustard seed in bottom of each qt jar. Pack jar half full of cucumbers, add in another layer of dill and fill to top with more cucumbers. Fill jars to within 1/2 inch of top with boiling liquid. Put caps on jars, screwing the band tight.
- Process 5 min in boiling water bath. These pickles are very crisp. Jars can be packed with small, whole cucumbers, sliced for hamburgers or possibly split lengthwise. You can use this recipe for pickled carrots or possibly okra. A pod of warm pepper may be added if you like.
- NOTE: Get a book on canning if unsure about sealing and processing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 17 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3494mg | 146% |
| Potassium 79mg | 2% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.75g | 1% |
| Protein 0.17g | 0% |
