Dill Pickles

1 week Prep: 30 minutes Cook: 0 minutes

90 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

6	quarts	pickling cucumbers
1	each	dill weed	fresh
2	cups	white wine vinegar
1	cup	pickling salt
10	cups	water

Directions

Wash jars and scrub cumbers.

Cut off stems and blossom ends and prick cucumbers with a fork.

Pack in jars and pour boiling water over cumbers and let stand for 3 minutes.

Drain off water. Combine vinegar, 10 cups of water and salt.

Bring to a boil.

Pour over cucumbers in jars, add a sprig of dill and seal immediately.

Leave for several weeks before using.

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Nutrition Facts

Serving Size 2848g

Amount per Serving

Calories 90 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 133mg	6%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	4%
Calcium	10%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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