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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container. | 2. Sprinkle with salt and mix well. | 3. Let stand for 3 hours, stirring occasionally, drain. | 4. Rinse twice and drain thoroughly. | 5. Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top. | 6. Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved. | 7. Pour over the vegetables and mix well. | 8. Pack the vegetables into small freezer containers. | 9. Divide the liquid and pour it over the pickles. | 10. Seal tightly and freeze. | 11. Store the pickles in the freezer for up to 6 months. | 12. Once thawed, use them within several days before they lose their crunch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	4	cups	thinly-sliced	62.4	15.1008	2.7039999999999997	0.4576
onion	1	cup	thinly-sliced	64.0	14.944	1.76	0.16
red pepper	1		sliced sweet	1.25	0.2753	0.0584	0.0138
pickling salt	2	teaspoons		-	-	-	-
cider vinegar	1 1/2	cups		75.285	3.3341	0.0	0.0
sugar	2/3	cup		537.32	134.3973	0.0	0.0
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
celery seed	1/2	teaspoon		3.92	0.4135	0.1807	0.2527
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.