Dill Pickles By The Jar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pickling, Tested, Vegetable | 1 | Servings | |
INGREDIENTS
| 1 | qt | Small fresh cucumbers |
| 4 | Heads fresh dill | |
| 2 | Garlic cloves | |
| 1/2 | c | Cider vinegar |
| 1 1/2 | c | Water |
| 2 | T | Plain salt, non-iodized |
INSTRUCTIONS
Combine vinegar, water and salt, bring to boil. Remove stem and blossom ends from cucumbers, wash well. Prick with fork. Place dill and garlic in jar, pack in cucumbers. Pour boiling brine over to cover. Wipe jar rims and seal. Allow 2 weeks minimum for pickles to cure before using. Posted to MM-Recipes Digest V3 #217 Date: Mon, 12 Aug 1996 06:29:21 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 34
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 17.7mg
Potassium: 114.9mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: <1g