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Ingredients
- 1/4 x Bushel Young Cucumbers
- 6 c. Water
- 6 c. White Vinegar
- 12 Tbsp. Canning Salt
- Â Â Garlic
- Â Â Dill
- Â Â Mustard Seed
Directions
- Select medium to small sized cucumbers, scrub with vegetable brush, and pack in sterilized canning jars. Combine and boil the water, vinegar, and canning salt; pour mix over the packed cucumbers (within 1 inch of top). Add in to each jar: 2 cloves garlic, 1 teaspoon dill and 1 teaspoon mustard seed. Seal jars. Place jars in a water bath canner, and fill with enought water to reach the neck of the jars. Cover and bring to a boil. Boil for 5 min. Turn heat off, and let stand in water 5 more min. Remove jars from canner and let them seal
- Makes 7 to 8 qts.
- Note: The dill pickles must age 3 to 4 weeks before they are ready to eat.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3080g | |
| Calories 306 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83847mg | 3494% |
| Potassium 1080mg | 31% |
| Total Carbs 14.26g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.79g | 4% |
| Protein 0.17g | 0% |
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