Directions:
- Cut a thin slice from the ends of each cucumber and cut into thick slices. Place cucumbers, califlower and onions in a large non-reactive container. Combine salt with lukewarm water, stirring until dissolved. Pour over vegetables and let stand 24 hours. Make sure vegetables are covered, I often have to make the brine a couple of times to have them covered.
- After 24 hours, drain the vegetables well, and rinse them well.
- Combine sugar, flour, mustard, celery seeds and tumeric in a large saucepan, stir until well mixed. Whisk in vinegar and water. Bring to to a boil over high heat stirring constantly, until smooth and thickened. Add vegetables and return to a boil for 30 seconds.
- Remove hot jars from canner. Remove vegetables from liquid with a slotted spoon; pack into jars. Process 10 minutes for pints (500 ml) jars and 15 minutes for quart (1 L) jars.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.75 Kcal (1569 kJ) | ||
| Calories from fat | 4.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 1% | |
|---|---|---|---|
| Sodium | 7163.77mg | 298% | |
| Potassium | 347.47mg | 7% | |
| Total Carbs | 88g | 29% | |
| Sugars | 77.8g | 311% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 30mg | 50% | |
| Iron | 0.7mg | 4% | |
| Calcium | 77.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 68.35 Kcal (286 kJ) | ||
| Calories from fat | 0.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 1% | |
|---|---|---|---|
| Sodium | 1306.64mg | 298% | |
| Potassium | 63.38mg | 7% | |
| Total Carbs | 16.05g | 29% | |
| Sugars | 14.19g | 311% | |
| Dietary Fiber | 0.53g | 12% | |
| Protein | 0.6g | 7% | |
| Vitamin C | 5.5mg | 50% | |
| Iron | 0.1mg | 4% | |
| Calcium | 14.1mg | 8% | |
* 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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