Combine jalapenos, cucumbers, onion, and the 1/4 cup + 2 tablespoons of salt in a large glass or ceramic bowl; cover with cold water & let stand for 2 hours. Drain thoroughly, pressing on the vegetable to remove excess liquid. Combine the sugar and vinegar in a large pot; tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil & simmer for 15 minutes. Add the vegetables & simmer for 10 minutes. Remove spice bag. Pack into hot jars & process for 10 minutes in a boiling water bath. NOTES : Makes about 5 pints. Recipe by: Lisa Posted to CHILE-HEADS DIGEST V4 #061 by shade
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|Serving Size: 1 Serving (4487g)|
|Recipe Makes: 1|
|Calories from Fat: 57 (0%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 66.2mg||2 %|
|Potassium 3234.7mg||85 %|
|Total Carbohydrate 3115.8g||916 %|
|Dietary Fiber 40g||160 %|
|Sugars, other 3075.8g|
|Protein 20.3g||29 %|
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Calories per serving: 12156
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