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Nutrition Facts
Serving Size 210 g
(Approx. 12 Servings)
Amount Per Serving
Calories 170 Calories From Fat 5
% Daily Value*
Total Fat 0.5 g 1%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 250 mg 10%
Total Carbohydrate 39 g 13%
Dietary Fiber 1 g 4%
Sugars 36 g
Protein 1 g
Vitamin A 2% Iron 4%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Pickle Chips
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
12  People


Recipe makes 12 Servings

2 Lb cucumber
1/2 Lb yellow onion
1 1/2 cup(s) cider vinegar
1/2 Tbsp kosher salt
2 cup(s) sugar
1/2 Tsp mustard seed
1 Qt water
1 1/4 cup(s) white vinegar
1 Tbsp celery seed
1 Tsp Adams Reserve Ground Tumeric
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Wash cucumbers and onions and slice ¼ inch thick.
Combine cucumbers and onions with cider vinegar, salt, mustard seeds, 2 tablespoons of sugar, and water.
Simmer for 10 minutes and drain. Discard liquid.
Bring white vinegar, celery seed, turmeric, and remaining sugar to boil.
Pour pickle mixture over cucumbers and onions and let rest under refrigeration for 3 to 4 days before serving. Hold under refrigeration for up to 4 weeks.


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