Directions:
- Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
- Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
- Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.51 Kcal (1681 kJ) | ||
| Calories from fat | 37.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 6% | |
|---|---|---|---|
| Cholesterol | 2.12mg | 1% | |
| Sodium | 5405.19mg | 225% | |
| Potassium | 903.52mg | 19% | |
| Total Carbs | 84.83g | 28% | |
| Sugars | 71.92g | 288% | |
| Dietary Fiber | 7.1g | 28% | |
| Protein | 7.52g | 15% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 0.9mg | 5% | |
| Calcium | 159.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 39.61 Kcal (166 kJ) | ||
| Calories from fat | 3.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.41g | 6% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 1% | |
| Sodium | 533.28mg | 225% | |
| Potassium | 89.14mg | 19% | |
| Total Carbs | 8.37g | 28% | |
| Sugars | 7.1g | 288% | |
| Dietary Fiber | 0.7g | 28% | |
| Protein | 0.74g | 15% | |
| Vitamin C | 2.6mg | 44% | |
| Iron | 0.1mg | 5% | |
| Calcium | 15.7mg | 16% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
