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Curry Pickles

 

35

Yield

3

servings

Prep

5

hrs

Cook

20

min

Ready

5

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

24 medium cucumbers
sliced thin
½ cup pickling salt
*
2 quarts water
*
1 teaspoon curry powder
2 ½ cups vinegar
¼ cup prepared mustard
1 tablespoon celery seeds

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1830g (64.6 oz)
Amount per Serving
Calories 25114% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 275mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 12g 50%
Sugars g
Protein 22g
Vitamin A 24% Vitamin C 87%
Calcium 29% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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