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Ingredientes
- 4 quarts. (about 6 lbs.) medium-sized cucumbers, sliced
- 1 1/2 c. (about 1 lb.) sm. white onions, sliced
- 2 lg. garlic cloves
- 1/3 c. salt
- 2 quarts. ice, crushed or possibly cubes
- 4 1/2 c. sugar
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon celery seed
- 2 tbsp. mustard seed
- 3 c. white vinegar
Direcciones
- Scrub cucumbers thoroughly with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 inch to 1/4 inch slices. Throw away ends. Add in onions and garlic. Add in salt and mix thoroughly. Cover with crushed ice or possibly ice cubes and let stand 3 hrs. Drain thoroughly. Remove garlic cloves. Sterilize 7 pint-sized canning jars. Combine sugar, spices and vinegar. Heat to just boiling. Add in liquid removed cucumber and onion slices and heat 5 min. Pack warm pickles loosely into warm jars and cover with warm liquid to 1/2 inch from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 min in a boiling water bath.
- NOTE: Sugar may be reduced to 4 c. if a less sweet pickle is desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 12 servings | |
| Calories 314 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3154mg | 131% |
| Potassium 71mg | 2% |
| Total Carbs 76.62g | 20% |
| Dietary Fiber 0.4g | 1% |
| Sugars 75.31g | 50% |
| Protein 0.56g | 1% |
