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Servings: 12


Cost per serving $1.32 view details


  1. Scrub cucumbers. Throw away any with blemishes.
  2. Bring one half gallon water and one c. salt to a boil. Pour this brine over 1 gallon sliced cucumbers in a crockor or possibly other nonreactive container. select a dish to fit the top of the crock in order to weigh down the cucumbers and keep them under the solution.
  3. Place a clean towel over the container and allow to stand for 4 days. On the fifth day, drain brine from the cucumbers, rinse well and drain again.
  4. Boil another half gallon of water, adding alum. Pour mix over cucumbers and allow to stand for another day. On the sixth day, drain again.
  5. Boil another half gallon of water, adding powdered ginger; pour mix over cucumbers.
  6. On the seventh day, drain again. Boil 1 qt vinegar, sugar, celery seed, cloves and cinnamon.
  7. Bring mix to a boil; add in cucumbers. Seal in warm sterilized jars and process in a boiling water bath for 10 min.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 808g
Recipe makes 12 servings
Calories 424  
Calories from Fat 4 1%
Total Fat 0.41g 1%
Saturated Fat 0.04g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 9458mg 394%
Potassium 255mg 7%
Total Carbs 104.34g 28%
Dietary Fiber 1.2g 4%
Sugars 102.04g 68%
Protein 0.92g 1%
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