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Cucumber Chips

  Cucumbers 6 Pound, cut in thin sliced (5 Inch)
  Canning salt 1⁄2 Cup (8 tbs) (Salt rub and salt is washed away)
  Turmeric 1 Tablespoon
  Vinegar 3 Cup (48 tbs)
  Water 1 Quart
  Sugar 2 Cup (32 tbs)
  Cinnamon stick 2
  Ginger root piece 1
  Mustard seed 1 Tablespoon
  Whole cloves 1 Teaspoon
  Vinegar 1 Quart
  Water 1 Cup (16 tbs)
  Brown sugar 2 Cup (32 tbs)

Sprinkle salt over cucumber slices, mix thoroughly.
Let stand 3 hours; drain thoroughly.
Combine turmeric, 3 cups vinegar and 1 quart water; bring to a boil and pour over cucumbers.
Let stand until cold; drain.
Add sugar to 1 quart vinegar and 1 cup water.
Tie spices in a cheesecloth bag.
Add to pickling liquid and simmer 15 minutes; pour over cucumbers.
Let stand 12 to 24 hours in a cool place.
Pack cucumber chips into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Combine pickling liquid and brown sugar; bring to a boil.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3928 Calories from Fat 77

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 151.7 mg6.3%

Total Carbohydrates 926 g308.7%

Dietary Fiber 22.3 g89.1%

Sugars 848.1 g

Protein 24 g47.5%

Vitamin A 57.6% Vitamin C 139.2%

Calcium 69.5% Iron 91.9%

*Based on a 2000 Calorie diet


Cucumber Chips Recipe