| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Baltimore | Pickles | 1 | Batch | |
INGREDIENTS
| 8 | qt | Cucumbers |
| 4 | c | Vinegar |
| 2 | t | Pickling spice |
| 8 | c | Sugar |
| 5 | t | Salt |
INSTRUCTIONS
Place cucumbers in a crock; pour boiling water over to cover each day for four days. Use fresh water each day. Keep crock covered and cool. On the fifth day, cut cucumbers into 1/2" to 3/4" pieces. Mix other ingredients and bring to a boil. Pour over cut-up cucumbers in crock. Reheat this syrup each day for four days and pour over cucumbers. Keep covered and cool at all other times. Pack cucumbers in jars and fill with heated syrup, leaving 1/2" headspace, then seal. ~- Mary B. Harry Baltimore, MD From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 6394
Calories From Fat: 9
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 11721.9mg
Potassium: 407.2mg
Carbohydrates: 1604.7g
Fiber: <1g
Sugar: 1596.8g
Protein: <1g