Instructions:Chop all above ingredients, add c salt. Pour boiling water over, let stand overnight. Drain well in the a.m.Mix the following; 5 c sugar, 2 c vinegar, 1 Tbsp celery seed, 2 Tbsp white mustard seed, 1 dessert spoon tumeric. Add to drained cucumber mixture. Thicken with 1-2 Tbsp cornstarch, boil approximately 15 minutes.Fill prepared jars, seal and let cool. Enjoy!
(I altered the original recipe slightly when I did not have enough cucumbers, by substituting some yellow and green zucchini. This also gives some additional colour, but does not change the flavour in any substantial way.)
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|Serving Size: 1 Batch (5484g)|
|Recipe Makes: 1|
|Calories from Fat: 160 (1%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 138.6mg||5 %|
|Potassium 4684.3mg||123 %|
|Total Carbohydrate 3162.2g||930 %|
|Dietary Fiber 35.5g||142 %|
|Sugars, other 3126.7g|
|Protein 31.5g||45 %|
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Calories per serving: 12434
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