Facts and Figures
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| Servings |
1 |
| Preparation Time |
|
| Cooking Time |
20 minutes |
| Key Nutritional Value |
Calories 25Cal
Phosphorus 30mg
Potassium 100mg
Protein 1g
Sodium 10mg
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Ingredients
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| dill sized cucumbers |
25-30 |
| |
|
| For each quart, add: |
|
| alum |
1/8 tsp. (.5 ml) |
| cloves garlic |
1 or 2 |
| grape leaves |
1 or 2 |
| fresh dill |
3 heads or more |
| |
|
| Optional: |
|
| whole pickling spice |
1 Tbsp. (15 ml) |
| whole mustard seed |
2 tsp. (10 ml) |
| 1 hot pepper or 6 peppercorns |
|
| |
|
| Syrup: |
|
| vinegar |
6 cups (1 1/2 quarts) (1.4 L) |
| water |
9 cups (2 1/2 quarts) (2.35 L) |
| sugar |
1/4 cup (60 ml) (optional) |
| |
|
Instructions
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Makes 4 quarts (3.80 L)
Wash cucumbers thoroughly, scrub with brush and drain.
Let stand overnight in cold water.
Pack in sterilized jars.
To each jar add: alum, garlic, dill and grape leaves.
Cover with boiling vinegar and water to within 1/2" (1.25 cm) of top of jars.
Seal jars according to usual instructions.
Processing: It is advisable to process pickles 20 minutes in boiling water. Processing destroys yeast which cause fermentation and also drives some of the air from the jar. The less air left in the jar the stronger the seal. When properly done, processing will not change the flavor of the pickle or break the jar. Have water in the canner at boiling point. Slowly lower jar straight down so that the entire bottom of the jar touches water at the same instant. Be sure water comes 1 or 2 inches (2.5 to 5 cm) above jars. Start counting processing time as soon as the jars have been put in the canner. Let boil gently. Remove jars from the canner at the end of processing time and let them stand out of drafts several inches (5-10 cm) apart to cool.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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