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Easy Dill Pickles

 

Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.
38

Yield

12

servings

Prep

25

min

Cook

5

min

Ready

8

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

4 dozen pickling cucumbers
*
1 bunch dill weed
*
1 quart apple cider vinegar
*
8 cups water
1 cup pickling salt
*
12 cloves garlic
peeled, up to 16 cloves

Directions

Wash the cucumbers and remove any stems.

Cover with cold water and refrigerate overnight or for several hours.

Pack the cucumbers into pint jars as tightly as possible.

Poke in 2 springs of dill.

Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil.

Boil for 2 minutes.

Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly.

Pour the hot brine into the jars and seal.

Makes 12 Pints.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 130% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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