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Cucumber Sandwich Pickles Recipe
|Salt||125 Milliliter (1/2 Cup)|
|Cold water||2 Quart (For Making Mixture 1, 2 Liters)|
|Vinegar||500 Milliliter (For Making Mixture 3, 2 Cups)|
|Water||250 Milliliter (For Making Mixture 3, 1 Cup)|
|Firmly packed brown sugar||250 Milliliter (1 Cup)|
|Sugar||250 Milliliter (1 Cup)|
|Celery seed||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2308 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.5%
Saturated Fat 0.84 g4.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4072.6 mg169.7%
Total Carbohydrates 564 g188.1%
Dietary Fiber 10.2 g40.8%
Sugars 522.9 g
Protein 13 g26.5%
Vitamin A 37.9% Vitamin C 85.9%
Calcium 64.9% Iron 52.4%
*Based on a 2000 Calorie diet
Assemble Salad Maker with Thick Slicer Disc and large bowl.
For Mixture 1, sprinkle cucumbers with salt, add cold water, and let stand for 2 to 3 hours.
Prepare jars and lids for canning.
For Mixture 2, combine vinegar and water in large saucepan; bring to boiling.
Add cucumbers; simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid.
For Mixture 3, combine vinegar and water with remaining ingredients; simmer for 10 minutes, add drained cucumbers.
Bring to boiling.
Carefully pack, boiling hot, into hot pint (500 ml) jars, leaving 1/4-inch (0.6 cm) head space.
Remove air bubbles with non-metallic kitchen utensil.
Process in boiling water bath canner for 10 minutes.
Remove jars and let cool on racks.