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Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Pickles may be stored in the refrigerator for up to 1 month.
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Serving Size: 1 Serving (4154g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1744 | ||
Calories from Fat: 38 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 169.3mg | 6 % | |
Potassium 5921.6mg | 156 % | |
Total Carbohydrate 405.7g | 119 % | |
Dietary Fiber 68.8g | 275 % | |
Sugars, other 336.9g | ||
Protein 44.8g | 64 % | |
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: 1744
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