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Nutrition Facts

Serving Size 1 quarts 1400g

Recipe makes 16 quarts)

Calories 65
Calories from Fat 4 (6%)
Amount Per Serving %DV
Total Fat 0.5g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 12405mg 516%
Potassium 614mg 17%
Total Carbohydrate 15.1g 5%
Dietary Fiber 2.1g 8%
Sugars 7.0g
Protein 2.7g 5%
Vitamin A 436mcg 8%
Vitamin B6 0.2mg 8%
Vitamin B12 0.0mcg 0%
Vitamin C 11mg 19%
Vitamin E 0mcg 1%
Calcium 93mg 9%
Iron 1mg 7%

how is this calculated?

Polish Dill Pickles - Canned Recipe #71111

My Polish grandmother didn't use a recipe because she could remember the ratio of salt to water and processing time. This recipe uses 1/2 bushel cucumbers. A bushel is a "volume" measurement, 1/2 equals 4 gallons or 16 quarts. I cut the top off a gallon milk jug to "measure" the volume of cucumbers I have to determine the amount of brine and pickling solution I will need. After experimenting with other recipes, Dill Pickles from "Treasured Polish Recipes" are as I remembered my Nana's - dill not sour or spicy. If you aren't into canning - try Nana's - Polish Dill Pickles made in a Crock#36431 Prep time INCLUDES over night brining.
by Lorac

½ day | ½ day prep

16 quarts

  1. Soak cucumbers overnight in a solution of 1 cup salt and 3 gallons of water, drain.
  2. Fill each quart jar with 1 dill sprig, 1 garlic clove and cucumbers.
  3. Combine water, vinegar and salt, and bring to a boil.
  4. Fill jars leaving 1/4 inch headspace, seal and procecess in boiling water for 15 minutes.

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