Directions:
- In a large container, combine the cucumbers, onions, green pepper and 2 tablespoons salt. Cover with crushed ice and mix well. Refrigerate for 8 hours. Drain; rinse and drain again.
- In a large saucepan, combine the sugar, vinegar, celery seed and remaining salt. Bring to a boil; cook and stir for 1 minute. Spoon over cucumber mixture. Pour into jars or freezer containers. Cool.
- Top with lids. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving. Yield: 4 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.51 Kcal (191 kJ) | ||
| Calories from fat | 0.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 656.74mg | 27% | |
| Potassium | 129.81mg | 3% | |
| Total Carbs | 10.28g | 3% | |
| Sugars | 8.62g | 34% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18mg | 2% | |
| Amount Per 100 g | |||
| Calories | 42.27 Kcal (177 kJ) | ||
| Calories from fat | 0.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 610.12mg | 27% | |
| Potassium | 120.6mg | 3% | |
| Total Carbs | 9.55g | 3% | |
| Sugars | 8.01g | 34% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 0.88g | 2% | |
| Vitamin C | 6.6mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.7mg | 2% | |
* 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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