Submitted by Fae Haulk
Clean and sterilize jars. Wash cucmbers. Mix water and pickling lime in a non reacting pot. Let cucumbers soak in mixture for 2 hours or overnight. Remove pickles and discard lime water. Rince 3 times in cold water. Soak for 3 hours in ice water.Combine vinegar, sugar, salt, and pickling spice in a large non reacting pot. (Do not use aluminum.) Bring to a low boil. Stir until sugar dissolves. Remove syrup from heat and add cucumbers. Soak 5-6 hours or overnight. Boil for 35 minutes. Pack hot cucumbers in jars leaving 1/2 inch head space. Remove air bubbles and cap each jar as it is filled.Place jars in canner to seal. Ready to eat in 24 hours.
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Serving Size: 1 Serving (2039g) | ||
Recipe Makes: 7 | ||
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Calories: 1002 | ||
Calories from Fat: 4 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1054.4mg | 36 % | |
Potassium 677mg | 18 % | |
Total Carbohydrate 245.1g | 72 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 242.8g | ||
Protein 2.9g | 4 % | |
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: 1002
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