Directions:
- Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
- Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
- Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
- Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1126.81 Kcal (4718 kJ) | ||
| Calories from fat | 1.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 0% | |
|---|---|---|---|
| Sodium | 3479.75mg | 145% | |
| Potassium | 304.82mg | 6% | |
| Total Carbs | 226.91g | 76% | |
| Sugars | 127.41g | 510% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.53 Kcal (500 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 369.11mg | 145% | |
| Potassium | 32.33mg | 6% | |
| Total Carbs | 24.07g | 76% | |
| Sugars | 13.51g | 510% | |
| Dietary Fiber | 0.25g | 9% | |
| Protein | 0.22g | 4% | |
| Vitamin C | 0.7mg | 11% | |
| Iron | 0.1mg | 3% | |
| Calcium | 5.6mg | 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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