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Ingredients

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Directions

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  • Place vinegar in a large heavy-bottomed pot. Stir in sugar, salt, turmeric, garlic, pickling spice and mustard seeds, if using.

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  • Add cucumber and onion. Cover; bring to a boil. Simmer, uncovered, for 10 minutes, stirring occasionally.

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  • Allow pickles to cool slightly. Remove pickling spice and discard. Place pickles into clean glass containers. Spoon liquid over the top. Allow to cool completely.

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  • When cool, cover tightly and refrigerate overnight before serving. May be refrigerated for up to 2 weeks.

Nutrition Facts

89 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 293 mg sodium. 23 g carbohydrates; 1 g fiber; 1 g protein;

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