Cut cucumbers diagonally across width into 1/16-inch slices. Thinly slice the onion across the width. Combine all ingredients in a medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered, 10 to 15 minutes. Store in pickling liquid, in refrigerator. This recipe yields about 1 quart of pickles. Variation: Add diced red, yellow, and green bell peppers for canned Christmas gifts. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (1157g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 7057.1mg||243 %|
|Potassium 535.4mg||14 %|
|Total Carbohydrate 87.8g||26 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 86g|
|Protein 1.6g||2 %|
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Calories per serving: 515
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