Recipe Details
Ingredients
-
123 to 4 inch long pickling cucumbers
-
2cupswater
-
1 ¾cupswhite vinegar
-
1 ½cupschopped fresh dill weed
-
½cupwhite sugar
-
8clovesgarlic, chopped
-
1 ½tablespoonscoarse salt
-
1tablespoonpickling spice
-
1 ½teaspoonsdill seed
-
½teaspoonred pepper flakes, or to taste
-
4sprigsfresh dill weed
Cooking Directions
-
Gather all ingredients.
Dotdash Meredith Food Studios
-
Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.
Dotdash Meredith Food Studios
-
Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories70 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Saturated Fat 0g |
1% |
| Sodium 728mg |
32% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 1g |
4% |
| Total Sugars 12g |
|
| Protein 2g |
3% |
| Vitamin C 10mg |
11% |
| Calcium 50mg |
4% |
| Iron 1mg |
5% |
| Potassium 338mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
