Directions:
- Clean cucumbers in cold water.
- Place water, vinegar, sugar, salt in large pot.
- Place sprigs of dill (stems and all) and pickling spices in cheesecloth. Knot the cheesecloth and place in pot with the rest of ingredients.
- Bring to a boil to make a brine solution.
- Place a few peppercorns, few garlic cloves or chopped garlic, 1/8 teaspoons Alum, a couple dried whole chile peppers in each empty canning jar that is going to be used. If you desire hotter pickles, add optional 1 - 2 teaspoons crushed red pepper flakes to each jar.
- Then place pickles in jar and fill with brine solution.
- Wipe rims of jars with clean cloth, place lids and screw on bands fingertip-tight.
- Process for 8 minutes in water bath.
- Remove to cloth-protected counter and let rest undisturbed for 24 hours to cool.
- Pickles are ready to eat in about 2 weeks. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.32 Kcal (1257 kJ) | ||
| Calories from fat | 27.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 5% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 4879.06mg | 203% | |
| Potassium | 2410.97mg | 51% | |
| Total Carbs | 39.96g | 13% | |
| Sugars | 21.62g | 86% | |
| Dietary Fiber | 17.72g | 71% | |
| Protein | 17.72g | 35% | |
| Vitamin C | 53.3mg | 89% | |
| Iron | 0.2mg | 1% | |
| Calcium | 337.7mg | 34% | |
| Amount Per 100 g | |||
| Calories | 11.01 Kcal (46 kJ) | ||
| Calories from fat | 1.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 5% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 1% | |
| Sodium | 178.86mg | 203% | |
| Potassium | 88.39mg | 51% | |
| Total Carbs | 1.46g | 13% | |
| Sugars | 0.79g | 86% | |
| Dietary Fiber | 0.65g | 71% | |
| Protein | 0.65g | 35% | |
| Vitamin C | 2mg | 89% | |
| Calcium | 12.4mg | 34% | |
* 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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