Print
Email
Add a photoServings: 1
Ingredients
Directions
- Combine water, vinegar and salt. bring to a boil. Remove from the heat and chill overnite in glass or possibly plastic jars. Next day, scrub cucumbers.
- Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. ( I like to add in peppercorns too). Pack cucumbers into jars nice and tight, cover with cool brine, secure lids and chill at least 3 days.
- As you take out and devour pickles, put more cucumbers in the jar and keep the cycle going.
- NOTES : These need to stay in the fridge, but they're crispy and delicious!
- Play around with the recipe, adding your favorite spices and herbs.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4804g | |
| Calories 404 | |
| Calories from Fat 24 | 6% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113331mg | 4722% |
| Potassium 2987mg | 85% |
| Total Carbs 45.56g | 12% |
| Dietary Fiber 11.6g | 39% |
| Sugars 26.71g | 18% |
| Protein 9.94g | 16% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
