Soak cucumbers overnight in water & lime. Next morning, wash cucumbers well & soak in ice water for 3 hours. In the meantime, make a syrup of the rest of the ingredients. (You may tie the celery & mustard seed in a piece of cheesecloth so the seeds will not be in your pickles later, if desired.) Soak cucumbers in the syrup for 4 hours. Simmer for 1 hour & pack in sterilized, hot jars. Be sure & cover the cucumbers with syrup after putting them into jars. This recipe makes over 10 pints. NELL COOKE From
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|Serving Size: 1 Serving (6876g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 103 (1%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 104.9mg||4 %|
|Potassium 2197.3mg||58 %|
|Total Carbohydrate 2369g||697 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 2353.4g|
|Protein 13.9g||20 %|
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Calories per serving: 9325
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