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| 24 | medium | cucumbers | sliced thin |
| 1/2 | cup | pickling salt | |
| 2 | quarts | water | |
| 1 | teaspoon | curry powder | |
| 2 1/2 | cups | vinegar | |
| 1/4 | cup | prepared mustard | |
| 1 | tablespoon | celery seeds |
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours.
Drain and rinse the cucumbers well.
Combine the remaining ingredients and bring to a boil.
Add the cucumbers and heat just to the boiling point.
Pack into hot jars and seal.
Makes 3 pints.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 275mg | 11% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 12.0g | 50% |
| Sugars 22.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 24% | Vitamin C | 87% | |
| Calcium | 29% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Thanksgiving is a time when family comes together and memories are shared. There are many families out there that just have a dinner for 3 or for 30. ...
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