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Suggest a better descriptionUse fresh, firm, medium-sized cucumbers. Pour boiling water over cucumbers and set stand 5 hours. Drain and pack solidly into sterile pint jars. Combine viengar, sugar, salt and spices. Boil 5 minutes. Pour over cucumbers; seal and process in boiling water bath 5 minutes. Makes 6 pints. NOTE: Get a book on canning if unsure about sealing and processing. MRS DOYLE HOWELL (VELMA) MARVELL, AR From the book
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1236 | ||
Calories from Fat: 28 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.7mg | 1 % | |
Potassium 281.7mg | 7 % | |
Total Carbohydrate 310.6g | 91 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 306.8g | ||
Protein 3.1g | 4 % | |
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: 1236
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