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Ingredients
- 2 lb pickling cucumbers - (abt 3" long)
- 3 Tbsp. pickling salt
- 2 quart water
- 3 c. white vinegar, 5% acidity
- 4 sm white onions peeled
- 4 sm garlic cloves
- 4 tsp mustard seeds
Directions
- Wash cucumbers; slice 1/8-inch off each end. Place cucumbers in large bowl. Sprinkle with salt and cover with water. Let stand 24 hrs; drain well.
- Heat vinegar in medium saucepan to boiling.
- Pack cucumbers in 4 warm, sterilized pint jars. Place 1 onion, 1 garlic clove, and 1 tsp. mustard seeds in each jar. Pour boiling vinegar over cucumbers, filling to within 1/4-inch from the top. Adjust lids.
- Process in boiling water 10 min. Start to count processing time when water in the canner returns to boiling.
- Remove jars. Cold on wire racks 12 to 24 hrs. Check jars for airtight seal.
- This recipe yields 4 pints.
- Yield: 4 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3851g | |
| Calories 429 | |
| Calories from Fat 50 | 12% |
| Total Fat 5.91g | 7% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32012mg | 1334% |
| Potassium 1238mg | 35% |
| Total Carbs 58.8g | 16% |
| Dietary Fiber 17.3g | 58% |
| Sugars 24.18g | 16% |
| Protein 9.72g | 16% |
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