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Ingredientes
- Â Â About 8 pints
- 15 med cucumbers
- 5 med onions
- 5 c. vinegar
- 1/2 c. honey
- 2 tsp celery seeds
- 2 tsp grnd ginger
- 2 tsp mustard seeds
- 1 tsp turmeric
Direcciones
- Trim off and throw away the ends of the cucumbers. Thinly slice cucumbers and onions.
- Combine the vinegar, honey, celery seeds, ginger, mustard seeds and turmeric
- In an enamel or possibly stainless-steel saucepan and bring to a boil. Add in the cucumbers and onions and reheat till just about to boil.
- Pack the cucumbers and onions in warm, scalded pint jars. Pour the warm vinegar over them, leaving 1/4 inch head space (see note). Seal and process for 10 min in a boiling-water bath.
- Note: In testing the recipe, we found there wasn't sufficient vinegar to fill the jars. We made a half-batch of the vinegar mix and brought it to a boil to fill the jars, covering the pickles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4081g | |
| Calories 1296 | |
| Calories from Fat 64 | 5% |
| Total Fat 7.36g | 9% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 139mg | 6% |
| Potassium 4885mg | 140% |
| Total Carbs 252.54g | 67% |
| Dietary Fiber 26.5g | 88% |
| Sugars 196.02g | 131% |
| Protein 21.81g | 35% |
