Prepare and process home canning jars and lids according to manufacturers instructions for sterilized jars. Was cucumberS and remove blossoms, drain. Mix water and pickling lime in a large non-relative pot. Do not use aluminum. Let cucumbers soak in mixture form2 hours or overnight. Remove pickles and discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in fresh ice water. Combine vinegar, sugar, salt mad mixed pickling spice in a large non-reactive pot. Dot not use aluminum. Bring mixture to a low boil, stirring until sugar dissolves. Add cucumbers and bring to a boil. Pack hot cucumbers into sterilized jars, leaving 1/2 inch of headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2 inch of headspace. Remove air bubbles and cap each jar as it is filled. Process pints 10 minutes, quarts for 15 minutes. In a boiling water bath canner. Test jars for airtight seals according to manufacturers directions. Product is ready to eat after 24 hours.
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|Serving Size: 1 Serving (14494g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 164 (13%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 10g|
|Cholesterol 0mg||0 %|
|Sodium 487.6mg||17 %|
|Potassium 11492.9mg||302 %|
|Total Carbohydrate 176.9g||52 %|
|Dietary Fiber 52.7g||211 %|
|Sugars, other 124.1g|
|Protein 93.2g||133 %|
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Calories per serving: 1264
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