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Dill Crock

 

14

Yield

servings

Prep

20

min

Cook

5

min

Ready

10

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 x dill weed
fresh
*
½ cup garlic cloves
1 x hot chili peppers
*
2 each onions
sliced
1 each cauliflower florets
*
2 each green bell peppers
¾ cup pickling salt
*
10 cups water
1 x celery
*
1 jar olives
*
1 pound green beans
2 each bay leaves
*
1 x sweet red bell peppers
*
1 small green tomatoes
*
3 slices carrots
¼ cup apple cider vinegar

Directions

Make brine using ¾ cup sea salt, ¼ cup cider vinegar, 10 cups of water, sl ice onions, bell peppers, celery, carrot and break cauliflower into florets.

Pack layer of fresh dill and garlic on bottom of 1 gallon jar.

Cook green beans 3 minutes and drain.

Layer all ingredients. Top off with more dill and garlic.

Cover with brine.

Set a small saucer weighted to keep everything below brine.

Cure 10 days at room temperature.

Refrigerate.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 855g (30.2 oz)
Amount per Serving
Calories 974% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 25%
Sugars g
Protein 9g
Vitamin A 28% Vitamin C 126%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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