Yellow Cucumber Pickles
|Cucumbers||12 Large (Use Ripe Ones)|
|Coarse salt||1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)|
|Water||4 1⁄2 Cup (72 tbs)|
|Cider vinegar||1 Quart|
|Sugar||6 Cup (96 tbs)|
|Yellow mustard seeds||2 Tablespoon|
|Whole cloves||1 Tablespoon|
|Cinnamon stick||1 (About 3 Inch)|
Wash, pare, and halve the cucumbers length wise; remove seeds.
Cut each half through center, crosswise, then cut each quarter into lengthwise pieces of desired thickness.
Let stand 12 hours, or overnight, in a brine made of the salt and water.
Drain cucumbers thoroughly.
Bring vinegar, sugar, and spices (tied in a spice bag) to boiling in a large kettle; add cucumbers.
Cook gently until pieces begin to look transparent but are still crisp.
Fill hot sterilized jars with pickles, then pour the hot syrup over them, leaving headspace.
Serving size: Complete recipe
Calories 5535 Calories from Fat 106
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 1.8 g8.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 154.9 mg6.5%
Total Carbohydrates 1353 g450.9%
Dietary Fiber 24.3 g97.1%
Sugars 1264.9 g
Protein 31 g62.9%
Vitamin A 76.1% Vitamin C 172.5%
Calcium 83.7% Iron 85.8%
*Based on a 2000 Calorie diet