Directions:
- Slice enough cucumbers to fill a gallon jar along with the onion. Stir together sugar vinegar, salt, tumeric, celery seed and mustard seed: continues stirring until sugar and salt dissolves. Pour over cucumbers and onions. Cover and put in the refrigerator, They will be ready to eat in 5 days.
- NOTE: Some people use only a 1/3 cup salt in this recipe.
- The secret in this recipe is to use the large flowering dill, feathery dill will not do. The other ingredients can be varied according to personal taste. If you prefer a very crisp pickle, open the jar a day or two after canning, as the cucumbers will soften with longer storage.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2209.24 Kcal (9250 kJ) | ||
| Calories from fat | 19.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 3% | |
|---|---|---|---|
| Sodium | 56634.96mg | 2360% | |
| Potassium | 669.59mg | 14% | |
| Total Carbs | 513.92g | 171% | |
| Sugars | 483.94g | 1936% | |
| Dietary Fiber | 8.01g | 32% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 3mg | 17% | |
| Calcium | 239.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 115.23 Kcal (482 kJ) | ||
| Calories from fat | 1.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 3% | |
|---|---|---|---|
| Sodium | 2953.89mg | 2360% | |
| Potassium | 34.92mg | 14% | |
| Total Carbs | 26.8g | 171% | |
| Sugars | 25.24g | 1936% | |
| Dietary Fiber | 0.42g | 32% | |
| Protein | 0.25g | 10% | |
| Vitamin C | 1.3mg | 41% | |
| Iron | 0.2mg | 17% | |
| Calcium | 12.5mg | 24% | |
* 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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