Chunk Pickles
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INGREDIENTS
- 1 qt Cucumbers
- 1/2 tb Mustard seed
- 1 1/2 c Brown sugar
- 1 c Water
- 1/2 tb Stick cinnamon
- 1 c Vinegar
- 1/2 tb Whole allspice
- 1/2 tb Celery seed
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (214g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 451 | ||
| Calories from Fat: 12 (3%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 451
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