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Ingredients
- 1 quart distilled white vinegar
- 3/4 c. pickling salt
- 2 quart water
- 2/3 c. sugar
- 1 1/2 tsp dill seed
- 1 1/2 tsp celery seed
- 30 x black peppercorns
- 12 x garlic cloves
- 12 sprg fresh dill
- 5 lb small pickling cucumbers rinsed
Directions
- Sterilize canning jars, lids and screw bands according to manufacturer"s directions. Simmer vinegar, salt, water, and sugar in large non-aluminum saucepan.
- In 1 sterilized jar at a time, place 1/4 tsp. each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour warm vinegar mix into jars, leaving 1/2-inch headspace. Cover with lids; screw on bands.
- Process jars for 5 min; water should cover jars by 1 inch. Remove jars to rack to cold. Test seals. Store in cold, dark place for at least 6 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5508g | |
| Calories 1007 | |
| Calories from Fat 50 | 5% |
| Total Fat 5.95g | 7% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 112385mg | 4683% |
| Potassium 795mg | 23% |
| Total Carbs 198.55g | 53% |
| Dietary Fiber 29.0g | 97% |
| Sugars 157.96g | 105% |
| Protein 10.66g | 17% |
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