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Add a photoServings: 12
Ingredients
- 4 x Dzn. Pickling Cucumbers *
- 1 x Bunch Dill
- 1 quart Cider Vinegar
- 8 c. Water
- 1 c. Pickling Salt
- 1 x Cloves Gralic, Peeled
Directions
- * Pickling cucumbers are cucumbers which are not less than 3-inches long and not more than 4-inches long.
- Wash the cucumbers and remove any stems. Cover with cool water and chill overnight or possibly for several hrs. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 min. Fish out the garlic cloves with a slotted spoon and put one in each jar (or possibly to taste) while the brine cools slightly.
- Pour the warm brine into the jars and seal.
- Makes 12Pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 12 servings | |
| Calories 30 | |
| Calories from Fat 2 | 7% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10891mg | 454% |
| Potassium 88mg | 3% |
| Total Carbs 3.45g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.59g | 1% |
| Protein 0.4g | 1% |
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