Discard stem & blossom ends of cucumbers. Combine prepared vegetables and salt in a large bowl. Cover with ice water. Chill overnight.
The next day, drain vegetables in a colander. Rinse well. Prepare preserving jars.
Combine remaining ingredients in your preserving pot. Bring to a boil over high heat. Add vegetables and return to a boil. Cook briefly, about 1 minute, or just until the cucumbers change color.
Using a slotted spoon, aldle pickles into hot, sterilized jars. Fill jars up with liquid to within 1/2 inch of rim. Make sure the liquid covers all the pickle slices. Release air bubbles. Wipe rim. Seal & porcess jars in a boiling water bath for 10 minutes.
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|Serving Size: 1 pint (1165g)|
|Recipe Makes: 5-6 pints|
|Calories from Fat: 27 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 7574.1mg||261 %|
|Potassium 961.6mg||25 %|
|Total Carbohydrate 390.4g||115 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 382.9g|
|Protein 6.1g||9 %|
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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: 1589
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