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    You are in: Home / Southern / Crunchy Cucumber Pickles Recipe
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    Crunchy Cucumber Pickles

    Total Time:

    Prep Time:

    Cook Time:

    1512 hrs

    72 hrs

    1440 hrs

    Kay14's Note:

    This is a canning recipe that was given to me by Betty Joyce (a friend of my mother's) so that I could make them myself instead of begging her to make me more.

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    Ingredients:

    Yield:

    jars

    Units: US | Metric

    Directions:

    1. 1
      Day 1.
    2. 2
      Use large, even yellow cucumbers, peel and remove seeds.
    3. 3
      Need 7 pounds after this is completed.
    4. 4
      Cut lengthwise strips, seal 24 hours in 2 gallons of water and 2 cups pickling lime.
    5. 5
      Day 2.
    6. 6
      Rinse out of lime water then soak for 6 hours in 2 gallons water with 3 ounces alum.
    7. 7
      Then rinse and soak 6 hours in clear water.
    8. 8
      Make syrup of 2 quarts white vinegar, 12 cups sugar, celery seed, 2 quarts water, mixed spices, and salt.
    9. 9
      Boil and pour over cucumbers and let stand overnight.
    10. 10
      Day 3.
    11. 11
      Cook until sticks are clear then put in jars and seal in water bath for 25 minutes.
    12. 12
      **Allow jars to set for at least 2 months for flavor to go through pickles. Refrigerate prior to serving.

    Ratings & Reviews:

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    Nutritional Facts for Crunchy Cucumber Pickles

    Serving Size: 1 (24578 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 849.3
     
    Calories from Fat 3
    55%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 623.5 mg
    25%
    Total Carbohydrate 211.2 g
    70%
    Dietary Fiber 1.3 g
    5%
    Sugars 204.8 g
    819%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    pickling lime

    alum

    spices

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