Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve. Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely. This recipe yields 15 pickles. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (1017g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 35 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 28004.3mg||966 %|
|Potassium 514.9mg||14 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 35g|
|Protein 4g||6 %|
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Calories per serving: 277
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