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Ingredients
- 36 x hard small kirbys
- 6 Tbsp. kosher salt
- 12 x garlic cloves peeled
- 2 Tbsp. pickling spices
- 12 x fresh dill sprigs
Directions
- Scrub the kirbys and pack them in an upright position in glass jars. Divide the salt, garlic, pickling spice and dill among the jars.
- Fill each jar to overflowing with water. Seal the jars. Store in a cold, dark place at least 10 days before using.
- Pickles are ready when brine starts to get cloudy. Refrigeratebefore serving. Pickles should be consumed within six weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 153g | |
| Calories 80 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41870mg | 1745% |
| Potassium 306mg | 9% |
| Total Carbs 18.75g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 0.4g | 0% |
| Protein 3.44g | 6% |
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