![](https://cdn.statically.io/img/www.allrecipes.com/thmb/dx7P79Yvhc3Pkai26RYeuKH2nuU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1320425-4b3124f6d43f46d7aa3ddf7cce0244e0.jpg)
Ingredients
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9 cups 1/4-inch thick cucumber slices
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6 (1 pint) canning jars with lids and rings
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1 tablespoon pickling spice
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1 tablespoon ground turmeric
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3 cups distilled white vinegar
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3 cups water
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1 ½ cups sugar
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4 teaspoons sea salt
Directions
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Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
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Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
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Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
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Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Nutrition Facts (per serving)
28 | Calories |
7g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 50 | |
Calories 28 | |
% Daily Value * | |
Sodium 142mg | 6% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 7g | |
Protein 0g | 0% |
Vitamin C 1mg | 1% |
Calcium 5mg | 0% |
Iron 2mg | 10% |
Potassium 45mg | 1% |
* 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.