Directions:
- Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
- Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1078.77 Kcal (4517 kJ) | ||
| Calories from fat | 1.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.2g | 0% | |
|---|---|---|---|
| Sodium | 3327.03mg | 139% | |
| Potassium | 290.01mg | 6% | |
| Total Carbs | 219.18g | 73% | |
| Sugars | 119.03g | 476% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.4mg | 58% | |
| Calcium | 47.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 147.17 Kcal (616 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 453.89mg | 139% | |
| Potassium | 39.56mg | 6% | |
| Total Carbs | 29.9g | 73% | |
| Sugars | 16.24g | 476% | |
| Dietary Fiber | 0.31g | 9% | |
| Protein | 0.27g | 4% | |
| Vitamin C | 4.2mg | 52% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 1.4mg | 58% | |
| Calcium | 6.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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