Select fresh, crisp cucumbers. Cover with a brine made by dissolving 2 tablespoons salt in 1 quart water. Let stand overnight. Drain. Wash. Soak overnight in clear water. Wipe dry. Cut in chunks. Cook in weak vinegar until tender. Pack loosely in sterilized jars. Cover with a pickling sirup made from remaining ingredients. The Household Searchlight
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|Serving Size: 1 Serving (214g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 39mg||1 %|
|Potassium 311.3mg||8 %|
|Total Carbohydrate 112.7g||33 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 111.6g|
|Protein 1.6g||2 %|
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Calories per serving: 451
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