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    You are in: Home / Recipes / Senfgurken - Ripe Cucumber Pickles Recipe
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    Senfgurken - Ripe Cucumber Pickles

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 15 mins

    12 hrs

    15 mins

    Molly53's Note:

    Have any of those hidden cucumbers revealed themselves now that the garden is nearly done? Cooking time approximate. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

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    My Private Note

    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Wash cucumbers; peel, cut in halves lengthwise and scoop out seeds.
    2. 2
      Let stand overnight in a brine made of the salt and water.
    3. 3
      Drain very well and cut into pieces.
    4. 4
      Tie spices into a cheesecloth bag.
    5. 5
      Bring sugar, vinegar and spice bag to a boil; add cucumbers and boil until cukes begin to look transparent but are still crisp.
    6. 6
      Fill sterilized jars and seal.

    Ratings & Reviews:

    • on September 29, 2008

      55

      Just like I remember when I was a little girl, great

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Senfgurken - Ripe Cucumber Pickles

    Serving Size: 1 (6997 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1827.7
     
    Calories from Fat 35
    92%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 18905.3 mg
    787%
    Total Carbohydrate 447.6 g
    149%
    Dietary Fiber 7.8 g
    31%
    Sugars 420.4 g
    1681%
    Protein 9.8 g
    19%

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