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This is a recipe my dad used to make in the summer. I completely forgot about it until recently when I went back to my hometown and was served it at dinner.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.72 view details


  1. Place cucumbers in a colander in a sink and sprinkle with salt.
  2. Toss them up and place a plate over top.
  3. Allow to drain for and hour or so.
  4. Meanwhile, bring vinegar, water, and sugar to boil in a non-reactive saucepan.
  5. Boil for 3 minutes and then remove from heat.
  6. Rinse cucumbers under cold running water and place in a gallon plastic ziploc bag with onions and vinegar mixture. Grind in pepper to taste.
  7. Chill in refrigerator at least 3 hours.
  8. Pickles will keep for a month, however the cucumbers will grow softer as they age. Pickling liquid can be used again.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 191g
Recipe makes 6 servings
Calories 155  
Calories from Fat 1 1%
Total Fat 0.14g 0%
Saturated Fat 0.02g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1168mg 49%
Potassium 163mg 5%
Total Carbs 37.38g 10%
Dietary Fiber 0.9g 3%
Sugars 35.43g 24%
Protein 0.68g 1%
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