Combine cucumber chunks and salt. Place in large dishpan or crock and add boiling water to cover. Let stand overnight, then drain. Mix together sugar, vinegar and spices in a large saucepan. Turn heat to high. When it comes to a boil, add the pickles and return to the boiling point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 8|
|Calories from Fat: 15 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 20.1mg||1 %|
|Potassium 636.8mg||17 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 71.4g|
|Protein 4g||6 %|
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Calories per serving: 328
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