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Cucumber Oil Pickles

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Submitted by Jeni

YIELD

6 servings

PREP

30 min

COOK

0 min

READY

24 hrs

Ingredients

60 6E+1
EACH EACH CUCUMBERS
green, 4 inches long
5 1.2
CUPS L VINEGAR
20 2E+1
SMALL SMALL ONIONS
sliced
½ 2.5
TEASPOON ML MUSTARD SEEDS *
1 ½ 23
TABLESPOONS ML CELERY SALT
1 237
CUP ML VEGETABLE OIL
1 1
X X SALT *

Directions

Wash cucumbers and slice without paring.

Sprinkle freely with salt.

Allow to stand 24 hours.

Drain. Add onions.

Combine vinegar, celery salt, mustard seed, and salad oil.

Beat until well blended.

Pour over cucumbers which have been packed in freshly sterilized jars.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 2483g (87.6 oz)
Amount per Serving
Calories 691 52% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1798mg 75%
Total Carbohydrate 22g 22%
Dietary Fiber 18g 72%
Sugars g
Protein 29g
Vitamin A 29% Vitamin C 136%
Calcium 35% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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