Ingredients
-
40 small pickling cucumbers
-
7 cups water
-
1 ¾ cups white vinegar
-
1 ¼ cups white sugar
-
1 teaspoon whole pickling spices
-
15 sprigs dill, or as needed
-
5 tablespoons pickling salt
-
10 cloves garlic, peeled
-
10 (1/4 inch x 3 inch) strips peeled fresh horseradish root
Directions
-
Soak cucumbers in ice-cold water, 2 to 3 hours. Drain and set aside.
-
Sterilize five 1-quart jars with the lids and rings in simmering water in a large pot until brine is ready.
-
Combine 7 cups water, vinegar, sugar, and pickling spices in a second large pot. Bring brine to a boil, stirring occasionally to dissolve sugar.
-
Place into each sterilized jar: a few dill sprigs, 1 tablespoon pickling salt, 2 garlic cloves, and 2 horseradish strips.
-
Trim ends from cucumbers and cut a slit in the skin of each one so brine can soak in and any air can get out. Pack cucumbers into the prepared jars. Pour boiling brine over cucumbers in the jars, filling to within 1/2 inch of the top. Top with the lids and screw the rings on tightly.
-
Bring water in the pot used to sterilize the jars to a boil. Place the jars into boiling water and turn off heat; allow the jars to sit until water is cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Refrigerate any unsealed jars.
Nutrition Facts (per serving)
23 | Calories |
0g | Fat |
5g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 50 | |
Calories 23 | |
% Daily Value * | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 14mg | 1% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 0% |
Total Sugars 5g | |
Protein 0g | 0% |
Vitamin C 0mg | 0% |
Calcium 5mg | 0% |
Iron 0mg | 0% |
Potassium 11mg | 0% |
* 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.