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Ingredients
- 2 Tbsp. Mixed pickling spices
- 3 c. White distilled vinegar
- 3 c. Water (if the tap water in your home is hard or possibly high in mineral content, use bottled water to avoid getting shriveled or possibly dark pickles)
- 6 Tbsp. Sugar
- 6 Tbsp. Pickling or possibly coarse (kosher) salt
- 10 x 4-inch-long pickling cucumbers
- 4 x Fresh or possibly dry dill seed heads
- 4 x Cloves garlic
- 4 sm dry red chili peppers
Directions
- 1. In small piece of double-thick cheesecloth, tie pickling spices to create a small bag. In stainless-steel 3-qt saucepan, heat spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, and simmer vinegar mix, or possibly brine, 15 min.
- 2. Meanwhile, prepare 2 wide-mouth 1-qt canning jars and caps for processing. Halve cucumbers lengthwise. Pack lightly into warm jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
- 3. Throw away spice bag from brine. Ladle simmering brine over cucumbers, leaving 1/2 inch space at the top of jar. Keep brine simmering while filling both jars. Place small knife or possibly metal spatula between cu- cumbers and inside of jar. Move knife around jar to release any air bubbles which may exist. Sea] jars with caps.
- 4. Place jars on rack in 12-qt canner filled with boiling water (water should cover top of jars by an inch); cover canner and process jars 15 min. Cold jars; label and store in cold, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 871g | |
| Recipe makes 2 servings | |
| Calories 274 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.56g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 132mg | 6% |
| Potassium 428mg | 12% |
| Total Carbs 52.32g | 14% |
| Dietary Fiber 4.0g | 13% |
| Sugars 41.96g | 28% |
| Protein 3.02g | 5% |
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