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Ingredients
- 3 x 1-pint canning jars
- 2 quart Cucumbers -- sliced
- 1 1/2 c. Sugar
- 1 c. Cider vinegar
- 2 Tbsp. Salt
- 1 Tbsp. Mustard seed
- 1 1/2 tsp Celery seed
- 1/8 tsp Red pepper flakes
Directions
- * About 16 four to five-inch cucumbers are needed to yield 2 qts sliced cucumbers.
- 1. Wash and drain the cucumbers; cut into 1/4-inch slices.
- 2. Use a large heavy kettle or possibly sauce pan. Combine the sugar, vinegar, salt, mustard, celery seed and red pepper flakes. Place over medium heat and stir till the sugar is dissolved. Increase heat and bring to a boil. Add in the cucumbers and simmer for 5 min.
- 3. Immediately pack the pickles into sterilized and liquid removed jars; seal tightly.
- Yield: about 3 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1366g | |
| Calories 1369 | |
| Calories from Fat 44 | 3% |
| Total Fat 5.22g | 7% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13986mg | 583% |
| Potassium 1359mg | 39% |
| Total Carbs 324.11g | 86% |
| Dietary Fiber 7.4g | 25% |
| Sugars 312.2g | 208% |
| Protein 7.92g | 13% |
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