Directions:
- 1. Toss cucumbers with salt in colander set over bowl. Let stand 1 hour. Discard liquid.
- 2. Place peppercorns, dried dill weed, garlic, and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine. Bring spice bag and vinegar to boil in medium saucepan. Reduce heat to low and add cucumbers. Cover and cook until cucumbers turn dull olive-brown, about 5 minutes. Discard spice bag.
- 3. Transfer cucumbers and liquid to glass bowl, add ice, and stir until melted. Stir in remaining 1 tablespoon fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (Pickles can be refrigerated in covered container for up to 2 weeks.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.32 Kcal (148 kJ) | ||
| Calories from fat | 8.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 1% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 200.62mg | 8% | |
| Potassium | 14.89mg | 0% | |
| Total Carbs | 4.45g | 1% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 1.47g | 3% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 58.08 Kcal (243 kJ) | ||
| Calories from fat | 13.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 1% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 0% | |
| Sodium | 329.88mg | 8% | |
| Potassium | 24.49mg | 0% | |
| Total Carbs | 7.31g | 1% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 1.87g | 5% | |
| Protein | 2.42g | 3% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 0.9mg | 3% | |
| Calcium | 26.2mg | 2% | |
* 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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