From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Wash cucumbers; peel, cut in halves lengthwise and scoop out seeds.
Let stand overnight in a brine made of the salt and water.
Drain very well and cut into pieces.
Tie spices into a cheesecloth bag.
Bring sugar, vinegar and spice bag to a boil; add cucumbers and boil until cukes begin to look transparent but are still crisp.
Fill sterilized jars and seal.
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Serving Size: 1 recipe (8144g) | ||
Recipe Makes: 4 | ||
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Calories: 14954 | ||
Calories from Fat: 114 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 161.1mg | 6 % | |
Potassium 7319.3mg | 193 % | |
Total Carbohydrate 3831.3g | 1127 % | |
Dietary Fiber 60g | 240 % | |
Sugars, other 3771.3g | ||
Protein 42.6g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14954
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