Soak cucumbers in water and lime for 24 hours in a glass or plastic container or crock. Do not use metal. Drain and wash. Pack in ice for 2 hours. Combine vinegar, sugar and spices in large vessel; add cucumbers and simmer 2 hours. Pack and seal in sterile jars while hot. Process. NOTE: Get a book on canning if unsure about sealing and processing. MRS DONALD MCMICKLE (CLARICE) AUBREY, AR From the book
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 6 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 1.5mg||0 %|
|Potassium 42.7mg||1 %|
|Total Carbohydrate 192.9g||57 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 191.9g|
|Protein 0.3g||0 %|
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Calories per serving: 750
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