These dill spears are excellent on sandwiches, eaten plain, or chopped up for a hot dog topping.
Ingredients
- 6 cloves garlic, peeled
- 4 teaspoons dill seed
- 2 teaspoons whole black peppercorns
- 3 pounds kirby cucumbers (or other unwaxed, small-seeded 4- to 5-inch pickling cucumbers)
- 2 ¼ cups apple cider vinegar
- 2 ¼ cups water
- 6 ¾ teaspoons pickling salt
Directions
Step 1
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.
Step 2
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.
Step 3
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 19 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium789mg | 34% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein1g | |
Vitamin C2mg | 12% |
Calcium23mg | 2% |
Iron0mg | 2% |
Potassium131mg | 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.
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