** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long.
2. Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours.
3. Pack the cucumbers into pint jars as tightly as possible.
4. 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.
5. 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.
6. Pour the hot brine into the jars and seal. Makes 12 Pints.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Cucumber, Vinegar allergies.
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