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|
|Calories from Fat: 114 (1%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 14954
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