Directions:
- Ingredients.
- Small dill cucumbers.
- Brine, using 225 g salt to each 2 litres water.
- Spiced vinegar.
- Method.
- Place the gherkins in a saucepan, and cover with the brine.
- Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
- Drain and leave until cold, then pack into (clean ,dry warmed jars) jars, and cover with spiced vinegar, preferably aromatic.
- Spiced vinegar.
- Place the vinegar and Pickling Spice in a saucepan. Bring to the boil, boil a minute or so and remove from the heat.
- You can pack and pour the vinegar when it cools if you prefer and use vinegar covers. I pour the vinegar on while still hot and seal straight away,( using mason jars, warm the jars first !).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.3 Kcal (60 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 4846.31mg | 202% | |
| Potassium | 3.7mg | 0% | |
| Total Carbs | 0.17g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 16.2 Kcal (68 kJ) | ||
| Calories from fat | 0.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 5492.71mg | 202% | |
| Potassium | 4.19mg | 0% | |
| Total Carbs | 0.19g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.7mg | 1% | |
* 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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