Directions:
- Place cucumbers, onions and salt in large bowl. Stir. Cover and let stand on counter overnight. Drain. Rinse with cold water. Drain again well.
- Combine vinegar, sugar, curry and pepper in a large pot. Stir. Bring to a boil, stirring occasionally.
- Add cucumber mixture. Return to a boil.
- Pack vegetables into hot sterilized pint jars to within 1 inch of top. Fill with brine to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a water bath for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 948.8 Kcal (3972 kJ) | ||
| Calories from fat | 2.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 0% | |
|---|---|---|---|
| Sodium | 3513.21mg | 146% | |
| Potassium | 984.2mg | 21% | |
| Total Carbs | 223.03g | 74% | |
| Sugars | 210.33g | 841% | |
| Dietary Fiber | 8.7g | 35% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 0.6mg | 3% | |
| Calcium | 138.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 79.69 Kcal (334 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 295.06mg | 146% | |
| Potassium | 82.66mg | 21% | |
| Total Carbs | 18.73g | 74% | |
| Sugars | 17.67g | 841% | |
| Dietary Fiber | 0.73g | 35% | |
| Protein | 0.6g | 14% | |
| Vitamin C | 2.1mg | 42% | |
| Iron | 0.1mg | 3% | |
| Calcium | 11.6mg | 14% | |
* 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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