Directions:
- In a large container, combine cucumbers, onions, green and red peppers and 2 tablespoons salt. Cover with ice, mix well. Refrigerate for 8 hours. Drain, rinse and drain again.
- In a sauce pan, combine sugar, vinegar, celery seed, pickling spice and remaining 1 tablespoon salt. Bring to a boil, cook and stir for 1 minute. Spoon over cucumber mixture and mix. Spoon into jars or freezer containers, dividing remaining juices into containers. Cool.
- Top with lids. Cover and freeze up to 1 year. Thaw at room temperature for 4 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.52 Kcal (149 kJ) | ||
| Calories from fat | 0.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 655.21mg | 27% | |
| Potassium | 25.47mg | 1% | |
| Total Carbs | 8.47g | 3% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 0.27g | 1% | |
| Protein | 0.15g | 0% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.6mg | 15% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 100.77 Kcal (422 kJ) | ||
| Calories from fat | 1.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.16g | 0% | |
|---|---|---|---|
| Sodium | 1858.92mg | 27% | |
| Potassium | 72.26mg | 1% | |
| Total Carbs | 24.03g | 3% | |
| Sugars | 22.2g | 31% | |
| Dietary Fiber | 0.76g | 1% | |
| Protein | 0.43g | 0% | |
| Vitamin C | 18.4mg | 11% | |
| Vitamin A | 0.4mg | 5% | |
| Iron | 7.5mg | 15% | |
| Calcium | 20.5mg | 1% | |
* 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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