Preparation
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Remove the skins from the cucumbers and slice very thin, add the peel
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and sliced onions and cover with the salt. Let stand over night.
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Drain well and add the olive oil, pepper and mustard, stirring
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slowly. Add the vinegar and pour into air-tight jars and let stand
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for 6 weeks. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
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Culinary Arts Press, 1936.
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Health Nutrition Facts
per serving
| Calorie | 801.59 |
| Protein | 24.55g |
| Fat | 6.77g |
| Water | 3425.69g |
| Sodium | 48819.82mg |
| Cholesterol | 0.00mg |
| Carbohydrates | 208.43g |
| Fiber | 31.71g |
| Vitamin A | 2806.32IU |
| Vitamin C | 148.48mg |
| Calcium | 569.87mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 117 minutes of Bicycling at 12 mph |
| |  | 109 minutes Walking at 4 mph |
| |  | 38 minutes Runing at 10 mph |
| |  | 96 minutes Swimming at 50 yards/minute |
| |  | 115 minutes Playing Tennis (Single) |
| |  | 96 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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