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Suggest a better description1. Slice cucumbers and break up cauliflower head into small pieces. Do not use stems. Peel onions.
2. Combine cucumbers, cauliflower, onions, alum, and salt in enough water to cover. Allow to soak overnight.
3. Drain and combine remaining ingredients to make sauce in a pot large enough to hold cucumbers.
4. Boil until it begins to thicken and then reduce heat and add cucumbers, onions, and cauliflower and cook for 15 - 20 minutes.
5. Put a mixture of cucumbers, onions, and cauliflower in sterilized jars. Makes about 9 jars.
6. Fill with hot liquid to 1/4 inch of top and cover tightly.
7. Check seals when cool.
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Serving Size: 1 Serving (5317g) | ||
Recipe Makes: Servings | ||
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Calories: 3681 | ||
Calories from Fat: 66 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2378.9mg | 82 % | |
Potassium 6529.2mg | 172 % | |
Total Carbohydrate 913.6g | 269 % | |
Dietary Fiber 45.1g | 180 % | |
Sugars, other 868.5g | ||
Protein 43g | 61 % | |
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: 3681
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