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Suggest a better descriptionPlace the washed and sliced cucumbers in a brine made of the salt and gallon of water. Let stand in the brine for 8 days. Drain. Boil cucumbers in enough water to cover the cucumbers and the alum. Drain again. Mix the 2 cups of water, sugar and vinegar. Place broken cinnamon sticks, all spice, cloves and celery seed in a cloth sack. Place sack in vinegar mixture. Bring to a boil with occasional stirring. Drop in cucumbers and boil until clea, transparent and tender. Pack into hot quart jars. Fill jars to top with syrup and seal.
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Serving Size: 1 Serving (387g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 922 | ||
Calories from Fat: 6 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.6mg | 0 % | |
Potassium 242.4mg | 6 % | |
Total Carbohydrate 237.1g | 70 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 232.2g | ||
Protein 2.1g | 3 % | |
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: 922
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