Source: Farm Journal Cookbook Doubleday & Co, NY 1959 Yield: 7 pints Thinly slice cucumbers (we prefer crinkle cut). Slice peppers and onions paper thin and combine in a large stone pickling crock, stainless steel soup pot or other large non-reactive vessal. Mix salt and ice. Gently mix with vegetables. Cover crock with weighted lid. (I use several canning jars filled with water on top of a plate). Let sit 3 hours, then drain well. Combine sugar, spices, and vinegar, until sugar is dissolved. Pour over vegetables in large steel or enamel kettle. Bring to boil over *low* heat. Pour into hot clean canning jars and seal immediately. Posted to JEWISH-FOOD digest by PhatWolf
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|Serving Size: 1 Serving (2332g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 20 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 55846.5mg||1926 %|
|Potassium 563.8mg||15 %|
|Total Carbohydrate 764.7g||225 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 759.4g|
|Protein 3.5g||5 %|
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Calories per serving: 3197
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