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Freezer Pickles

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Submitted by blkdogg101

Ingredients

3 3
QUARTS QUARTS CUCUMBERS
sliced *
3 7.1E+2
CUPS ML CELERY
chopped
1 1
LARGE LARGE ONIONS
sliced
2 2
EACH EACH GREEN BELL PEPPERS
cut in strips
1 1
HEAD HEAD CAULIFLOWER FLORETS
cut in bite sized pieces *
6 6
MEDIUM MEDIUM CARROTS
sliced
¼ 59
CUP ML SALT
4 946
CUPS ML SUGAR
6 1.4
CUPS L VINEGAR

Directions

Mix together all ingredients except for sugar and vinegar; let stand overnight.

Drain. Boil sugar and vinegar. Cool. Pour over vegetables.

Freeze in plastic containers and thaw at room temperature to use.

These pickles are ready to use immediately.

Makes about 8 quarts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 457 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3604mg 150%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 11%
Sugars g
Protein 2g
Vitamin A 159% Vitamin C 49%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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