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Cucumber Sandwich Pickles

Ingredients
  Cucumbers 2 Pound, cut into 1/4 inch slices (4 Inch Size)
  Canning salt 1⁄2 Cup (8 tbs)
  Cold water 2 Quart
  Vinegar 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
  Brown sugar 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Celery seed 1⁄2 Teaspoon
  Mustard seed 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Vinegar 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
Directions

Sprinkle salt over cucumbers; add 2 quarts cold water and let stand 2 to 3 hours.
Drain thoroughly.
Combine 3 cups vinegar and 3 cups water; bring to a boil.
Add cucumbers, simmer about 8 minutes.
Drain well, discarding liquid.
Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes.
Add drained cucumbers.
Bring to a boil.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Cucumber

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1906 Calories from Fat 22

% Daily Value*

Total Fat 3 g4%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 169.4 mg7.1%

Total Carbohydrates 437 g145.6%

Dietary Fiber 5.7 g22.9%

Sugars 415.7 g

Protein 7 g14.3%

Vitamin A 19.1% Vitamin C 44.3%

Calcium 33.8% Iron 29.6%

*Based on a 2000 Calorie diet

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Cucumber Sandwich Pickles Recipe