Cut cucumber up thin.
In a 5 gal bucket add cucumber, water, lime.
Put lid on bucket let set for 24 hours.
Next day wash cucumber in clean water.
In a stock pot add sugar, vinegar. Turn on low stir occasional until sugar is melted.
Turn off heat. Add cheese cloth full of pickling spice and cucumbers.
Let soak for 3 hours.
Then Heat for 1 hour on low heat.
Then put cucumbers in quart or pint jars with vinegar mix.
Put bands and flats on. Let seal.
If the cheese cloth break with seasoning in it its ok makes jars look pretty.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (7806g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 16 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 446737.1mg||15405 %|
|Potassium 3411.8mg||90 %|
|Total Carbohydrate 71.5g||21 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 63.2g|
|Protein 10.8g||15 %|
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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: 501
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