Wash cucumbers and slice as thin as possible. Chop onions and peppers; combine with cucumbers and salt; let stand 3 hours and drain. Combine vinegar, sugar, and spices in large preserving kettle, bring to boil. Add drained cucumbers; heat thoroughly but do not boil. Pack while hot into sterilized jars and seal at once. Process in hot water bath for 15 minutes. Makes approximately 11-12 pints depending on size of pickles and onions.
I've always left out the peppers and I usually use half the onions but I kept them as is in the recipe for accuracy for anyone else looking for this old favorite.
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|Serving Size: 1 Pint (223g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 8 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 23261.8mg||802 %|
|Potassium 252.5mg||7 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 9.6g|
|Protein 2g||3 %|
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Calories per serving: 68
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