Place sliced cucumbers in Lime and water solution. Soak for 24 hours. Rinse well. Mix together the vinegar/sugar/spice solution. Cook cuc slices for 30 minutes. Pack slices into hot jars & cover with hot vinegar solution. Seal and cool the jars. Note: Also works quite well with green tomatoes. Note: A quad batch makes 24 pints.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 67.5mg||2 %|
|Total Carbohydrate 101.6g||30 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 101.3g|
|Protein 0.3g||0 %|
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Calories per serving: 394
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