Directions:
- In a large bowl (at least 6 qt.), combine vegetables, onions, salt, and 2 1/2 quarts water. Cover and chill at least 12 hours or up to 24 hours. Drain, rinse well, and drain again.
- Follow steps 1 through 4 of Canning Instructions, using six pint-size jars (seven if using all cucumbers).
- In an 8- to 10-quart pan over high heat, bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil, stirring often. Add vegetable mixture, cover, and return to a boil; reduce heat and simmer, stirring occasionally, until onions are limp, about 2 minutes.
- Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch headspace in each jar; be sure liquid covers vegetables (discard any leftover liquid). Bring water in canner to 180°-185° and process for 30 minutes.
- Note: Nutritional analysis is per 1/4 cup drained.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3626.9 Kcal (15185 kJ) | ||
| Calories from fat | 288.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.1g | 49% | |
|---|---|---|---|
| Sodium | 57995.79mg | 2416% | |
| Potassium | 7758.86mg | 165% | |
| Total Carbs | 767.17g | 256% | |
| Sugars | 335.43g | 1342% | |
| Dietary Fiber | 136.13g | 545% | |
| Protein | 98.09g | 196% | |
| Vitamin C | 357.6mg | 596% | |
| Iron | 32.6mg | 181% | |
| Calcium | 1135.1mg | 114% | |
| Amount Per 100 g | |||
| Calories | 68.78 Kcal (288 kJ) | ||
| Calories from fat | 5.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 49% | |
|---|---|---|---|
| Sodium | 1099.89mg | 2416% | |
| Potassium | 147.15mg | 165% | |
| Total Carbs | 14.55g | 256% | |
| Sugars | 6.36g | 1342% | |
| Dietary Fiber | 2.58g | 545% | |
| Protein | 1.86g | 196% | |
| Vitamin C | 6.8mg | 596% | |
| Iron | 0.6mg | 181% | |
| Calcium | 21.5mg | 114% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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