Try this Christmas Pickles recipe, or contribute your own.
Suggest a better description1. Peel and remove seeds from 8 to 10 large cucumbers. Seeds can be removed with an apple corer. Slice into 1/2 to 3/4 inch wide rings. Soak overnight in lime and water in a porcelain container (use non-aluminum). 2. Wash, drain; soak in clear water and covered with ice cubes for 3 hours. Drain. 3. Put in large pot. Cover with water and other ingredients for the boiling solution. Boil for 1 hour; then drain. 4. Make syrup and bring to boil to dissolve sugar. Use one cinnamon stick for each jar you think you will have. Pour syrup over cucumbers and let stand overnight. 5. Drain syrup from cucumbers into separate pan and bring to a boil. Pour back over cucumbers. After cool, cover with Saran wrap. 6. Repeat step 5 for 3 days. 7. On the fourth morning, heat syrup again. While heating, pack cucumbers in sterilized pint jars (larger jars can be used) with cinnamon stick. Pour heated juice into jars to fill up almost to top. If you dont have enough, make more juice of water and red food coloring. Seal jars. Putting in water bath is optional.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 8 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2mg | 0 % | |
Potassium 19.6mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 8
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