Spear Pickle
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 10 |
| Serving Size | 1.77 oz |
Ingredients
17.65 oz
cucumbers
250 ml
white vinegar
250 ml
Water
0.53 oz
Salt
0.53 oz
Sugar
0.35 oz
Dill
2 cloves
garlic
0.18 oz
Black Peppercorns
Directions
Step 1
Wash the cucumbers and cut off the ends.
Step 2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil and stir until the salt and sugar are dissolved.
Step 3
Place the cucumbers, dill, garlic, and black peppercorns in a clean jar. Pour the hot vinegar mixture over the cucumbers, ensuring they are fully submerged.
Step 4
Cover the jar with a lid and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving.
Nutrition Facts
Fat:
0 g
(0
kcal)
Protein:
0 g
(0
kcal)
Carbohydrates:
2 g
(8
kcal)
| Calories | 0.177 kcal | 0.01% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0 g | 0% |
| Carbohydrates | 0.0354 g | 0.01% |
| Sodium | 2.655 mg | 0.53% |
| Fibers | 0 g | 0% |
| Sugars | 0.0177 g | 0% |
| Protein | 0 g | 0% |
| Vitamin C | 0 mg | 0% |
| Calcium | 0 mg | 0% |
| Iron | 0 mg | 0% |
| Potassium | 0 mg | 0% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0 mg | 0% |
| Zinc | 0 mg | 0% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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