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Ingredients
- 750g small Lebanese cucumbers
- 2/3 cup fresh dill leaves
- 2 teaspoons black peppercorns
- 750ml (3 cups) water
- 125ml (1/2 cup) white wine vinegar
- 1 1/2 tablespoons coarse salt
Directions
- Wash the cucumbers and dry well.
- Thinly slice and layer in a clean, dry 3 litre (12 cup) jar alternately with the dill and peppercorns.
- Combine the water, vinegar and salt in a medium saucepan. Bring to the boil over medium-high heat, then carefully pour the hot liquid over the cucumbers in the jar.
- Seal the jar immediately.
- Set aside for at least 1 week to pickle before serving.
- Store the jar at room temperature until opened.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 865g | |
| Calories 35 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.18g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10507mg | 438% |
| Potassium 127mg | 4% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.03g | 0% |
| Protein 0.63g | 1% |
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Comments
March 29, 2014add 2 tbsp. of sugar and some hot pepper like chile peteen and garlic the kids will eat them all.- March 29, 2014add 2 tbsp. of sugar and some hot pepper like chile peteen and garlic the kids will eat them all.
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