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Crisp Pickle Slices's picture
  Sliced cucumbers 4 Quart
  Onions 6 Medium, sliced
  Green peppers 2 , sliced
  Garlic 3 Clove (15 gm)
  Pickling salt 1⁄3 Cup (5.33 tbs)
  Cracked ice 1⁄2 Cup (8 tbs)
  Sugar 5 Cup (80 tbs)
  Cider vinegar 3 Cup (48 tbs)
  Mustard seed 2 Tablespoon
  Turmeric powder 1 1⁄2 Teaspoon
  Celery seed 1 1⁄2 Teaspoon

Combine sliced cucumbers, onions, green peppers, garlic (speared on wooden picks for easy removal), and pickling salt.
Cover with cracked ice; mix well.
Let cucumber mixture stand for 3 hours; drain well.
Remove garlic.
Combine sugar, cider vinegar, mustard seed, turmeric, and celery seed; pour over cucumber mixture.
Bring to boiling.
Pack cucumbers and liquid into hot, clean pint jars, leaving 1/2-inch headspace.
Prepare lids according to manufacturer's directions..
Wipe jar rim.
Adjust lid on jar.
Process jars in boiling water bath for 5 minutes.(Start timing when water returns to boiling.)

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5362 Calories from Fat 144

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4070.8 mg169.6%

Total Carbohydrates 1297 g432.2%

Dietary Fiber 52.2 g208.9%

Sugars 1127.3 g

Protein 51 g102.3%

Vitamin A 102.6% Vitamin C 745.7%

Calcium 131.6% Iron 141.7%

*Based on a 2000 Calorie diet

Crisp Pickle Slices Recipe