Wash cucumbers and drain. Put in crock (glass or porcelain) and cover with boiling water. Let stand overnight. Rinse and cover with fresh hot water. Repeat for four days.
On the fifth day drain, rinse and cut into 1/2 inch slices in the rinse water. Combine syrup ingredients (spices in a bag) and bring to a boil. Pour over the pickles and let stand overnight. Next day, pour off syrup and reboil then re-pour over pickles. Repeat for four days.
On the ninth day, drain off the syrup and heat. Pack the pickles in hot, clean canning jars and pour syrup over. Can then seal immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (12130g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 73 (0%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 0mg||0 %|
|Sodium 161.7mg||6 %|
|Potassium 9889.3mg||260 %|
|Total Carbohydrate 5052.9g||1486 %|
|Dietary Fiber 41.2g||165 %|
|Sugars, other 5011.7g|
|Protein 45.2g||65 %|
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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: 19791
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