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Cucumber Chips Recipe
|Cucumbers||6 Pound, cut in thin sliced (5 Inch)|
|Canning salt||1⁄2 Cup (8 tbs) (Salt rub and salt is washed away)|
|Vinegar||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Ginger root piece||1|
|Mustard seed||1 Tablespoon|
|Whole cloves||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Brown sugar||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 3928 Calories from Fat 77
% Daily Value*
Total Fat 9 g14.1%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 151.7 mg6.3%
Total Carbohydrates 926 g308.7%
Dietary Fiber 22.3 g89.1%
Sugars 848.1 g
Protein 24 g47.5%
Vitamin A 57.6% Vitamin C 139.2%
Calcium 69.5% Iron 91.9%
*Based on a 2000 Calorie diet
Let stand 3 hours; drain thoroughly.
Combine turmeric, 3 cups vinegar and 1 quart water; bring to a boil and pour over cucumbers.
Let stand until cold; drain.
Add sugar to 1 quart vinegar and 1 cup water.
Tie spices in a cheesecloth bag.
Add to pickling liquid and simmer 15 minutes; pour over cucumbers.
Let stand 12 to 24 hours in a cool place.
Pack cucumber chips into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Combine pickling liquid and brown sugar; bring to a boil.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Process 10 minutes in boiling water bath.