CUCUMBER LIME PICKLES
Make and share this Cucumber Lime Pickles recipe from Food.com.
Provided by Nancy Sneed
Categories Canning
Time P2DT9h35m
Yield 6-8 pints
Number Of Ingredients 10
Steps:
- Soak the cucumbers lime and water in enamel or crockery for 24 hours, stirring occasionally.
- (Do not use Aluminum Ware).
- Remove from lime water and rinse in 3 cool waters.
- Soak 3 additional hours in ice and water.
- Remove carefully to drain.
- Mix syrup ingredients and stir until dissolved.
- Pour over the cucumbers.
- Let set 5 or 6 hours or overnight.
- Add pickling spices to taste.
- (Use whole cloves or allspice).
- Boil mixture for 35 minutes.
- Fill sterilized jars with cucumber slices and pour syrup over cucumbers leaving 0.125 inch head space.
- Seal jars.
- If syrup does not cover cucumbers while boiling, mix partial recipe of syrup and add it.
HOT-SWEET CUCUMBER LIME PICKLES - 3 DAY
A sweet, crunchy pickle with a slightly tangy bite - but not really hot. These luscious pickles take 3 days from start to finish; however, total time spent on preparation and cooking is less than 1 hour per day - under 3 hours total. Their excellent flavor makes them well worth the effort. I have to hide them to make them last all year long! Labeled and wrapped with a pretty bow, they make great hostess gifts. NOTE: Pickling lime is a powdered food grade hydrated lime manufactured by Ball and other companies. It makes pickles crunchy/crispy.
Provided by BeachGirl
Categories Vegetable
Time 3h
Yield 8-12 pints
Number Of Ingredients 7
Steps:
- DAY 1: Soak cucumbers in Soaking Solution of lime and water for 24 hours, making sure all cucumber slices are covered.
- Place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
- DAY 2: Remove cucumbers, wash well until water runs clear.
- Soak in clear water for 3 hours.
- Drain cucumbers and wash again.
- Place cucumbers in the Pickling Solution and leave overnight.
- DAY 3: After soaking cucumbers in the Pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
- Bring to a boil.
- Add cucumbers and bring to a boil again.
- Boil 35 minutes.
- Seal in hot, sterilized, pint or quart canning jars.
- Let jars cool and dry.
- Label and store.
- Chill before serving.
- HOUSE SPECIALTY APPETIZERS: Serve chilled, drained pickles slices in a small bowl.
- Surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
- To assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
- Enjoy!
Nutrition Facts : Calories 1101.5, Fat 0.5, SaturatedFat 0.2, Sodium 909.3, Carbohydrate 272.8, Fiber 2.1, Sugar 262.7, Protein 2.8
SWEET CHILE CUCUMBER PICKLES
Steps:
- Combine the cucumbers, chiles, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated with the vinegar. Refrigerate overnight if possible; the cucumbers will soften as they marinate and the flavors will deepen.
QUICK PICKLED SWEET CUCUMBERS
Steps:
- Add the cucumber slices and chile slices to a medium bowl and toss to combine.
- In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.
EMERIL'S HOMEMADE SWEET AND SPICY PICKLES
NOTE: When selecting cucumbers for pickling, there are a few things to remember. For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Ripe pickling cucumbers are darker green, firm, and not "bloated." They should have plenty of spiny bumps on the outer surface. Overripe cucumbers make mushy pickles. They tend to have yellow or white streaks or spots and their surfaces are smoother. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.
Provided by Food Network
Categories side-dish
Time P14DT2h55m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
- Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
- Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
- Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
OLD-FASHIONED LIME PICKLES RECIPE RECIPE - (4.1/5)
Provided by garciamoss
Number Of Ingredients 9
Steps:
- 1. Cut cucumbers into 1/4-inch slices, discarding the ends. In a 2-gallon or larger nonreactive (glass or ceramic) container, mix lime with salt and water. Add cucumbers and soak, stirring occasionally, for 12 to 24 hours. 2. Remove slices from lime solution, rinse in a colander and resoak for 1 hour in fresh, cold water. Repeat rinsing and soaking steps at least 2 more times to completely remove lime. Drain well. Set aside. 3. In a large pot, whisk together onions, vinegar, sugar, salt and pickling spice. Simmer over low heat-do not boil-for 15 minutes. 4. Sterilize 4 quart-sized canning jars, with their lids and seals, in boiling water. Carefully pack cucumbers and onions into jars and pour hot liquid over them, leaving 1/2-inch headspace. Use a wooden chopstick to stir out any air bubbles, and wipe rims to remove any liquid. Apply lids and rings. 5. Meanwhile, fill canner halfway with water, and heat it to 180 degrees. Set jars in canner, and continually monitor water temperature for 30 minutes. Make only minor adjustments to maintain this temperature for the duration. Ideally it should never exceed 185 degrees. (Alternatively, process jars in a boiling water bath for 15 minutes.) Pickles improve after a month in storage.
SWEET-PICKLED CUCUMBER CHIPS
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
Steps:
- Combine vinegar, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with cucumbers and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
3 DAY SWEET PICKLES
My Grandmother used to make these pickles when I was a little kid in 1/2 gallon paper milk cartons. I am trying to find her original recipe. I found this one and hope it is close. Let me know how they turn out if you make them before I do. Thanks, Brian
Provided by brian48195
Categories Vegetable
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Day 1-3 - Soak pickles in water and salt for 3 days.
- Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
- Mix 3 cups of sugar, 2 cups of vinegar and ½ tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.
Nutrition Facts : Calories 272.2, Fat 0.2, SaturatedFat 0.1, Sodium 11330.3, Carbohydrate 65.6, Fiber 0.8, Sugar 62.5, Protein 1
OLD SOUTH CUCUMBER LIME PICKLES
These are from the back of a jar of Mrs. Wages Pickling Lime, but they are delicious!!! My grandma used to make these every year and I make them now just so I can make her potato salad with them. It's just not the same any other way. The original recipe does not call for the green food coloring, but you just HAVE to have it, at least that's how it is in my house. The yeild and times are approximate. Hope you enjoy! :P
Provided by 2SpiceItUp
Categories Vegetable
Time P2D
Yield 4-6 quarts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Soak clean cucumbers in water and lime mixture in crockery or enamel ware for 2 hours or overnight. Do not use aluminum ware.
- Remove sliced cucumbers from lime water. Discard lime water. Rinse 3 times in fresh cold water. Soak 3 hours in ice water.
- combine vinegar, sugar, salt and mixed pickling spices in a large pot. Bring to a low boil, stirring until sugar dissolves. Remove syrup from heat ad add sliced cucumbers. Soak 5-6 hours or overnight.
- Boil slices in the syrup 35 minutes. Fill sterilized jars with hot slices. Pour hot syrup over the slices, leaving 1/2 inch headspace. Cap each jar when filled.
- Process pints 10 minutes, quarts 15 minutes in a boiling water bath canner.
- Test jars for airtight seals according to manufacturer's instructions. Refrigerate unsealed jars.
Nutrition Facts : Calories 1752.9, Fat 0.9, SaturatedFat 0.3, Sodium 1806.9, Carbohydrate 428.9, Fiber 4, Sugar 413.1, Protein 5.2
BEST EVER SWEET PICKLES
I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor
Provided by Taste of Home
Time 1h10m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA HALL'S SWEET CUCUMBER PICKLES
Passed down to my grandmother from Aunt Alpha. These Pickles are the bomb. I can remember as a young child going to my grandmother's house and i just couldn't wait to get my hands on the jar of sweet pickles. They are like Lays Potato Chips! You can't eat just one. This recipe is very well worth the three days it takes to make them. A Special Thanks to my Aunt Kay and Mom for sharing this awesome family recipe with me. From my family to yours. Enjoy!
Provided by Chef Teer
Categories Vegetable
Time P3DT1h
Yield 8 pint jars, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1st day-.
- Slice cucumbers peeland de-seed and soak in 2 gallons of water with 1 cup lime.
- 2nd day-.
- Rinse cucumbers good and mix the sugar and other spices and rinsed cucumbers in vinegar mixture and soak for 12 hours. Cover rinsed cucumbers with ice while mixing vinegar mixture. Be sure to drain cucumbers well, before adding to liquid.
- 3rd day-.
- Drain vinegar off cucumbers and heat to boiling, then add cucumbers and cook 20 minutes. Pack in jars and seal while hot. Can use green food coloring if desired.
Nutrition Facts : Calories 2388, Fat 1.5, SaturatedFat 0.4, Sodium 26.2, Carbohydrate 597.1, Fiber 4.4, Sugar 579.9, Protein 5.5
OLD FASHIONED SWEET CUCUMBER PICKLE
These are wonderful pickles that probably go back several generations. I love them and so does everyone I serve them to. Be warned - they take 2 weeks to complete but they only need a few minutes attention each day.
Provided by Toadflax
Categories For Large Groups
Time P14DT3h
Yield 150 serving(s)
Number Of Ingredients 13
Steps:
- Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
- The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
- Day# 1.
- Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
- Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
- Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
- Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
- Day#8.
- Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
- Day# 10.
- Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
- Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
- On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
- Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.
Nutrition Facts : Calories 67.5, Sodium 1512.1, Carbohydrate 16.9, Fiber 0.1, Sugar 16.4, Protein 0.2
LIME PICKLES
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Provided by ED
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT11h25m
Yield 100
Number Of Ingredients 10
Steps:
- Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
- Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
- Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
- Bring cucumber mixture to a boil; remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g
RED-HOT CINNAMON PICKLES
These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.
Provided by ShellyORN
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT14h15m
Yield 48
Number Of Ingredients 12
Steps:
- Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
- Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
- Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
- Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
- Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
- Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
- Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
- Heat cucumbers and syrup to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.5 g, Sodium 14.3 mg, Sugar 11 g
CHRISTMAS RED PICKLES
These cinnamon-flavored sweet pickles are a bit like candied apples. Kind of time consuming but worth the time.
Provided by bobbi s.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15h5m
Yield 80
Number Of Ingredients 10
Steps:
- Peel cucumbers, halve lengthwise, and scrape out the seeds with a spoon. Cut the cucumber into 1/4 inch half circles, and place into a glass or ceramic crock. Dissolve the pickling lime in about 1 quart of room temperature water, pour over the cucumbers, then add additional water until the cucumbers are covered by 1/2 inch. Let stand at room temperature 24 hours.
- Drain the cucumbers and rinse well with cold water. Place into a large stockpot, and cover with cold water. Allow to stand for 3 hours, then drain and rinse again.
- Return the cucumbers to the pot, add the food coloring, alum, 1 cup vinegar, and enough water to cover by 1/2 inch. Bring to a boil over high heat, then reduce heat to a simmer, and cook 2 hours. Once the cucumbers have cooked for 2 hours, drain and allow to cool a bit before placing into the glass or ceramic jar.
- Stir together sugar, 2 cups vinegar, 2 cups water, cinnamon red hot candies, and cinnamon sticks in a saucepan over medium heat until the sugar and candies dissolve. Pour this mixture over the warm cucumbers, cover, and let stand overnight.
- Pack pickles into pint jars, and process in a hot water bath for 15 to 20 minutes. Refrigerate any jars that do not seal.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 21.7 g, Fiber 0.3 g, Protein 0.3 g, Sodium 8.1 mg, Sugar 19.8 g
CRUSHED CUCUMBERS WITH LIME PICKLE AND COCONUT
Categories Herb Side Lime Coconut Cucumber Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Crush cucumber in a medium bowl with your hands until almost falling apart. Add lime pickle and toss to combine; season with salt.
- Divide among bowls; top with mint, dill, chili oil, and fried garlic and MSG, if using. Spoon coconut milk around.
EIGHT-DAY ICICLE PICKLES
When I was in Grade 3, my teacher had our class make these...my mom copied the recipe, and I have hung on to it ever since!
Provided by Tammylou
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT5h
Yield 128
Number Of Ingredients 13
Steps:
- Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
- Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
- Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
- Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
- Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
- Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
- Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1740.4 mg, Sugar 19.3 g
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