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Add a photoServings: 4
Ingredients
- 2 c. vinegar
- 1 c. water
- 1/4 c. salt
- 1 1/2 c. sugar
- 1/8 teaspoon alum
- 1 med. onion
- 1 sm. clove garlic
- Cucumbers
- Dill, fresh
Directions
- Boil vinegar, water, salt and sugar. Pour over cut up unpeeled cucumbers cut into chunks. Pack some fresh dill heads into jar on bottom and small amount on top. Put several slices of onion in each jar. 1 small garlic clove and 1/8 tsp. alum in each qt jar of pickles. Pour over the boiled mix after you have packed your jars, then seal and set jars into warm water in a canner and let stand till water is cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7084mg | 295% |
| Potassium 179mg | 5% |
| Total Carbs 79.42g | 21% |
| Dietary Fiber 0.7g | 2% |
| Sugars 76.97g | 51% |
| Protein 0.53g | 1% |
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