Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Salt
1/4 c Vinegar
2 qt Water
2 Dozen 3 to 4 inch cucumbers
Water
1 Stick cinnamon
1 1/2 ts Whole cloves
1 1/2 ts Mixed pickling spices
3 c Vinegar
6 c Sugar
Wash and dry cucumbers. Put cucumbers in a stone jar
or stainless steel container. Add salt and 1/2 cup
vinegar to 2 quarts water; bring to boiling; cool.
Pour over cucumbers. Cover with dinner plate or glass
pie plate. Fill Ball jar with water and use to hold
plate under brine. Cover and let stand 2 weeks in a
cool place. (If scum forms, remove it each day.)
Drain, discarding brine, and cut cucumbers into 1-inch
chunks. Cover with cold water; let stand 24 hours.
Rinse well and drain. Tie spices in a cheesecloth bag;
add to remaining ingredients. Bring to boiling; pour
over cucumbers. Let stand 24 hours. Drain, reserving
sirup. Heat surup to boiling and pour over pickles.
Let stand 24 hours. Repeat the last step three times.
Pack pickles into hot Ball jars, leaving 1/4 inch head
space. Remove spice bag. Bring sirup to boiling.
Pour, boiling hot, over pickles, leaving 1/4 inch head
space. Adjust caps. Process pints and quarts 10
minutes in boiling water bath. Yield: About 3 pints.
