Directions:
- Evenly distribute the cucumbers, garlic, chilies and dill sprigs among 6 sterilized quart-size canning jars (see sidebar).
- Combine the water, bay leaves, cloves, vinegar, sugar, salt, mustard seeds, celery seeds, dill seeds, peppercorns, cloves and allspice in a stockpot; heat to a boil over medium-high heat. Cook until the sugar and salt dissolve, about 5 minutes.
- Strain cooking liquid through a strainer; divide cooking liquid evenly among the jars, leaving 1-inch space. Fasten the lids tightly.
- Process in a water bath 8 minutes; let cool. Check lids for a seal after 24 hours. Lid should not flex up and down when center is pressed. Remove rings, if desired. Store in a cool, dark place up to one year.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.31 Kcal (273 kJ) | ||
| Calories from fat | 2.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 0% | |
|---|---|---|---|
| Sodium | 17.9mg | 1% | |
| Potassium | 647.68mg | 14% | |
| Total Carbs | 10.36g | 3% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 4.82g | 10% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 0.1mg | 1% | |
| Calcium | 108mg | 11% | |
| Amount Per 100 g | |||
| Calories | 7.85 Kcal (33 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 2.15mg | 1% | |
| Potassium | 77.83mg | 14% | |
| Total Carbs | 1.25g | 3% | |
| Sugars | 0.55g | 18% | |
| Dietary Fiber | 0.57g | 19% | |
| Protein | 0.58g | 10% | |
| Vitamin C | 1.7mg | 24% | |
| Calcium | 13mg | 11% | |
* 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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