Directions:
- Pack cucumbers into hot sterilized jars, leaving 1/2-inch head space. Place a dill sprig in each jar. Set aside.
- Tie pickling spices loosely in a cheesecloth bag. Combine spice bag, sugar, salt, vinegar, and water in a large stainless steel saucepan. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Discard spice bag.
- Pour syrup over cucumbers, leaving 1/2-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
- Note: Only garden-fresh cucumbers should be used.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.84 Kcal (899 kJ) | ||
| Calories from fat | 0.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 8112.77mg | 338% | |
| Potassium | 1572.26mg | 33% | |
| Total Carbs | 36.42g | 12% | |
| Sugars | 24.09g | 96% | |
| Dietary Fiber | 11.69g | 47% | |
| Protein | 11.55g | 23% | |
| Vitamin C | 35mg | 58% | |
| Iron | 0.3mg | 2% | |
| Calcium | 194.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 14.77 Kcal (62 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 557.75mg | 338% | |
| Potassium | 108.09mg | 33% | |
| Total Carbs | 2.5g | 12% | |
| Sugars | 1.66g | 96% | |
| Dietary Fiber | 0.8g | 47% | |
| Protein | 0.79g | 23% | |
| Vitamin C | 2.4mg | 58% | |
| Calcium | 13.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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