Russian Dill Pickles

1. Combine the water, vinegar, sugar and pickling spice in a sauce pan.

2. Bring to a boil and cook until sugar is dissolved.

3. Put sprigs of dill and slices of onion in the bottom of each quart jar.

4. Cut the cucumbers in chunks and pack into the jars.

5. Add 1/2 teaspoon alum and 1 teaspoon minced garlic on top of each jar.

6. Pour on the hot brine.

7. Seal jars and hot bath 10 minutes.

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Nutrient	Quantity
Carbohydrates	407.6374 g
Energy	1712.34 kCal
Water	922.4382 g
Calcium, Ca	129.34 mg
Sodium, Na	45.5 mg
Manganese, Mn	1.376 mg
Fructose	1.434 g
Sucrose	400.7276 g
Sugars, total	402.6396 g
Selenium, Se	0.478 g
Ash	1.8312 g
Copper, Cu	0.1078 mg
Iron, Fe	2.4508 mg
Carbohydrate, by difference	407.6374 g
Phosphorus, P	42.28 mg
Glucose (dextrose)	0.478 g
Zinc, Zn	0.3124 mg
Magnesium, Mg	41.46 mg
Potassium, K	466.1 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 cups	1611.96	403.192	0
Garlic	0	0	0	0
Onion	0	0	0	0
Vinegar	2 cups	100.38	4.4454	0
Alum	0	0	0	0
Water	2 cups	0	0	0
dill	0	0	0	0
pickling spice	0.5 teaspoon	0	0	0
canning salt	0.25 cup	0	0	0
pickling cucumber	0	0	0	0