Cucumber Rings Recipe

Cucumber Rings picture


Main Ingredient


 Brined cucumbers3 Pound, desalted
 Vinegar2 Cup (32 tbs)
 Water2 Cup (32 tbs)
 Sugar2 Cup (32 tbs)
 Cinnamon sticks3
 Lemon1 , thinly sliced
 Whole cloves1 1⁄2 Teaspoon
 Dried ginger1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1829 Calories from Fat 6

% Daily Value*

Total Fat 0.71 g1.1%

Saturated Fat 0.19 g0.94%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8358.4 mg348.3%

Total Carbohydrates 445 g148.3%

Dietary Fiber 7.3 g29%

Sugars 400.2 g

Protein 2 g3.7%

Vitamin A 0.9% Vitamin C 77.1%

Calcium 14% Iron 11.4%

*Based on a 2000 Calorie diet


Slice cucumbers 1/4-inch thick.
Mix water and 1 cup vinegar, pour over cucumbers and let stand 2 hours.
Add remaining vinegar; let stand 2 hours.
Drain off pick ling liquid, stir in sugar and add spices tied in a cheesecloth bag.
Add cucumbers and cook until cucumbers are transparent.
Pour into a shallow container and let stand overnight so that the slices become plump.
Drain off the pickling liquid and strain; bring to a boil.
Pack cucumbers in hot jars, leaving 1/4 inch head space.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.