Recipe Details
Ingredients
-
3cupsdistilled white vinegar
-
1cupwhite sugar
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⅓cupcoarse salt
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6smallonions, sliced
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1teaspoonmustard seed
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¾teaspoonground turmeric
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1teaspooncelery seed
-
6cucumbers, sliced
Cooking Directions
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Inspect four quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
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Bring vinegar, sugar, and salt to a boil in a saucepan. Meanwhile, combine onions, mustard seed, celery seed, and turmeric in a large pan.
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Pour boiling vinegar mixture over onion mixture, then add cucumber slices. Pack into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Refrigerate for two weeks before eating.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories146 | |
| % Daily Value * | |
| Total Fat 0g |
1% |
| Saturated Fat 0g |
1% |
| Sodium 3526mg |
153% |
| Total Carbohydrate 36g |
13% |
| Dietary Fiber 2g |
6% |
| Total Sugars 30g |
|
| Protein 2g |
3% |
| Vitamin C 8mg |
9% |
| Calcium 45mg |
3% |
| Iron 43mg |
237% |
| Potassium 338mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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