Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 pounds 4-inch cucumbers
- 2 cloves garlic, crushed
- 1 cup distilled white vinegar
- 5 cups water
- 1/2 cup salt
- 3 tablespoons dried dill weed
- =
Directions
1. Scrub cucumbers.
2. Place a layer of dill on bottom of a large ceramic bowl or crock.Cover with half the cucumbers. Add another layer of dill, then the remaining cucumbers. Add garlic. Top with a final layer of dill.
3. Mix vinegar, water, and salt. Pour over dill and cucumbers. Add more water, if needed, to cover completely.
4. Cover bowl with a china plate to hold pickles under the brine.Let stand in a cool place 4 days.
5. Seal in sterilised jars.