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Ingredients
- 3 c. thinly-sliced onion
- 1 c. cider vinegar
- 2 c. sugar
- 1 tsp salt
- 2 tsp mustard seeds
- 1 tsp celery seeds
- 7 c. medium-sliced cucumber slices
Directions
- Combine cider vinegar, sugar, salt, mustard seeds and celery seeds in a saucepan. Heat, stirring constantly, till sugar is dissolved and the mix is just at the boiling point. Set aside to cold slightly.
- Meanwhile, peel and slice cucumbers and onions and combine in a large, non-reactive bowl. Pour vinegar mix over cucumber mix and stir well to coat. Chill about 12 hrs and then pack in freezer containers.
- Comments: I combined two recipes, one from Susan Burgess and one which I found in the Columbus Dispatch, to come up with this recipe. Excellent pickles, sweet and tasty."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 653g | |
| Calories 1637 | |
| Calories from Fat 20 | 1% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2341mg | 98% |
| Potassium 256mg | 7% |
| Total Carbs 405.28g | 108% |
| Dietary Fiber 1.2g | 4% |
| Sugars 401.06g | 267% |
| Protein 2.01g | 3% |
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