Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 pickling cucumbers
- 10 small onions
- ⅔ cup salt
- 3 cups white vinegar
- 1½ cups water
- 2¾ cups sugar
- 1 tsp mustard seed
- 1 tsp celery seed
- 1 tsp turmeric
Directions
Wash and dry cucumbers; cut into thin slices.
Peel onions and cut into thin slices.
Mix cucumbers, onions and salt; let stand 4 hours.
Rinse cucumbers and onions under cold running water. Drain thoroughly.
Combine vinegar, water, sugar, mustard seed, celery seed and turmeric in a large non-reactive cooking pot. Heat to boiling.
Add cucumbers and onions. Bring to a boil, reduce heata and cook at a slow boil for 30 minutes.
Pack into sterilized jars. Adjust lids and process for 15 Minutes in a hot water bath.