Try this Pam's Pickles recipe, or contribute your own.
Suggest a better descriptionBoil 11 cups water and 1 cup salt. Cool completely. Wash and slice cucumbers. Put in gallon jug and pour salt water over them. Let set for 2 weeks.
Drain and wash. Put back in jug with 2 tbsp alum. Cover with water and let set for 24 hours.
Drain through strainer. Cover with vinegar and 2 tbsp pickling spices. Let set 24 hours.
Drain and put spices and cucumbers back in jug. Add 3 cups sugar each day for 3 days.
Heat jars and lids in boiling water. Fill with pickles and seal in hot water bath. Put filled jars in water (completely covered) and boil for 10 minutes. Tops should pop when sealed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3903g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 502408mg | 17324 % | |
Potassium 103.7mg | 3 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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