Source: A Small Pamphlet from Western Beet Sugar Producers, Inc. Portions: About 6 pints Pickles: Wash vegetables, peel onions and garlic; remove any blemishes, seeds and cores from green pepper. Thinly slice cucumbers and onions. Mince green pepper. Combine pickle ingredients; cover with cold water and 2 trays of ice cubes. The recipe suggests you let stand for 2 hours, I prefer to let them stand overnight with lots of ice cubes. Syrup: Remove the garlic from the pickles. Drain well. In a kettle, mix syrup ingredients, add pickles, onions, and peppers; stir well. Bring just to a boil on high heat. Remove from heat and pack into hot, sterilized jars, cover with syrup; work out any bubbles, seal at once. Everytime I make these I argue with myself if I should boil them in a canner and I usually do but this recipe was published before the days of samonella and fears of other bacteria. It sounds like a lot of work but if you dont plan any other intense project it really isnt. Give thanks for being able to do the slicing in a food processor. For many years I did it by hand and usually tried to make a triple batch. Hamburgers were never complete without the pickles. As close as I can tell this pamphlet was published in 1956. Hope you try and enjoy, even 1/2 recipe is fun. Posted to JEWISH-FOOD digest by Jerome & Jean Emer
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4121g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 85 (14%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 101.3mg||3 %|
|Potassium 2061.5mg||54 %|
|Total Carbohydrate 103.9g||31 %|
|Dietary Fiber 41g||164 %|
|Sugars, other 62.8g|
|Protein 20.2g||29 %|
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.
Calories per serving: 589
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!