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Ingredients
- 4 lbs. ripe cucumbers
Directions
- Peel, slice and remove seeds. Soak overnight in salted water. In morning, boil in water with 1 tsp. alum till clear.
- Make a syrup of 1 1/2 pints of vinegar, 4 c. sugar, 1/2 c. pickling spices in cloth bag. Put liquid removed cucumbers in syrup and cook 3/4 hour. Bottle and seal while warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1324g | |
| Calories 159 | |
| Calories from Fat 19 | 12% |
| Total Fat 2.12g | 3% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 1801mg | 51% |
| Total Carbs 28.61g | 8% |
| Dietary Fiber 9.3g | 31% |
| Sugars 18.28g | 12% |
| Protein 7.81g | 12% |
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