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Add a photoServings: 8
Ingredients
- 4 lb Pickling cucumbers (3-4 in)
- 6 c. Water
- 4 1/2 c. Apple cider vinegar
- 6 Tbsp. Pickling salt
- 3/4 tsp Crushed red pepper (opt)
- 16 x Clove of garlic - split
- 16 head of fresh dill
Directions
- Wash cucumbers and remove 1/16 inch from blossom end. In a 3 qt saucepan, combine water, vinegar, salt, and red pepper. Bring to a boil.
- Meanwhile, place 2 pcs of garlic and 1 head of dill in each warm pint jar. Firmly pack cucumbers upright in jars, leaving 1/2 inch head space.
- Place 2 additional pcs of garlic and 1 head of dill on top of cucumbers.
- Immediately pour warm vinegar mix over cucumbers, leaving 1/2 inch head space. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place warm lids on jars and screw bands on firmly. Process in boiling water canner for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 8 servings | |
| Calories 61 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7987mg | 333% |
| Potassium 175mg | 5% |
| Total Carbs 8.13g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.0g | 2% |
| Protein 1.09g | 2% |
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