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Sour Cucumber Pickles

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Submitted by Cinge_1

YIELD

4 cups

PREP

15 min

COOK

0 min

READY

1

Ingredients

4 946
CUPS ML CUCUMBERS
4 2E+1
TEASPOONS ML SUGAR
2 1E+1
TEASPOONS ML SALT
canning/pickling
2 1E+1
TEASPOONS ML PREPARED MUSTARD
dry
0.6
TEASPOON ML ALUM *
1 1
X X WATER *

Directions

Wash cucumbers in cool water and pack into a canning jar big enough to hold them.

Add sugar, salt, dry mustard and alum.

Fill jar about ⅔ full with vinegar.

Fill remaining portion of jar to cover cucumbers with water.

Put lid on jar.

Agitate lightly every day for about a week to mix spices in with cucumbers.

Then put in a cool dark place for about 3 months while the cucumbers work.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 33 9% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1211mg 50%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 7%
Calcium 2% Iron 2%
* 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, Low Carb
 

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