Pimento Pickles
Recipe: #13567
July 31, 2014
Categories: Snacks, Cucumber, Canning/Preserving, One-Pot Meal, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, more
"From a hand written book from 1930 from neligh ne. No amounts given for cukes so I'm guessing on amounts here. You soak cucumbers overnight in ice water. I am writing the recipe as given in directions. Yield 6 pints."
Original is 6 servings
Ingredients
- SYRUP
-
-
-
Nutritional
- Serving Size: 1 (444.1 g)
- Calories 454.9
- Total Fat - 1.6 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 9493.9 mg
- Total Carbohydrate - 110.1 g
- Dietary Fiber - 2.6 g
- Sugars - 105.4 g
- Protein - 2.1 g
- Calcium - 54.5 mg
- Iron - 0.8 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice cucumbers; soak overnight in ice water. Put in clean sterile jars 1 layer of onion and pimento. Add 1 pinch mustard seed and 1 pinch of celery seed to jar.
Step 2
Pack in drained cukes. Pour over the following boiling syrup; 1 quart vinegar, 3 cups sugar, and 1/2 cup salt. Seal.
Tips
No special items needed.
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