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Ingredients
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6 cloves garlic, peeled
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4 teaspoons dill seed
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2 teaspoons whole black peppercorns
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3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers)
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2 ¼ cups apple cider vinegar
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2 ¼ cups water
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6 ¾ teaspoons pickling salt
Directions
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Divide garlic, dill, and peppercorns between 2 clean quart jars. Wash cucumbers and trim away blossom ends. Cut each into 6 to 8 spears. Pack spears vertically and snugly into jars.
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Stir together vinegar, water, and salt in a small nonreactive pot, and bring to a boil over high heat. Stir and reduce heat, if necessary, until salt dissolves. Remove from heat. Pour or ladle hot brine into jars, covering cucumbers and leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more brine if necessary to leave 1/2 inch headspace. Wipe rims clean with a damp paper towel.
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Let cool completely to room temperature, about 1 hour. Apply clean lids. Refrigerate at least 48 hours before eating for best flavor. (Flavor improves with time.) Store in refrigerator up to 1 month.
Nutrition Facts (per serving)
19 | Calories |
0g | Fat |
3g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 19 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 789mg | 34% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 2% |
Total Sugars 1g | |
Protein 1g | 1% |
Vitamin C 2mg | 3% |
Calcium 23mg | 2% |
Iron 0mg | 2% |
Potassium 131mg | 3% |
* 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.