Try this Cucumber Pickle recipe, or contribute your own.
Suggest a better descriptionRemove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (8807g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3208 | ||
Calories from Fat: 944 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.9g | 140 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 65.3g | ||
Polyunsanturated Fat 17.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 331.6mg | 11 % | |
Potassium 16421.4mg | 432 % | |
Total Carbohydrate 558.9g | 164 % | |
Dietary Fiber 142.5g | 570 % | |
Sugars, other 416.4g | ||
Protein 114.8g | 164 % | |
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: 3208
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