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Ingredients
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3 cups distilled white vinegar
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1 cup white sugar
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⅓ cup coarse salt
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6 small onions, sliced
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1 teaspoon mustard seed
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¾ teaspoon ground turmeric
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1 teaspoon celery seed
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6 cucumbers, sliced
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 (per serving)
146 | Calories |
0g | Fat |
36g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 146 | |
% 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.