Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 qt Small gherkins 1-2" long
3 c Sugar
1 qt Vinegar
2 tb Whole allspice
1 tb Celery seed
2 tb Broken cinnamon sticks
2 tb Whole cloves
1/2 c White mustard seeds
Brine cukes: dissolve 1/2 cup salt in 2 quarts water,
pour the solution over cukes, and let stand for 24
hours in a cool place. Drain. Put the cukes in a
clean crock. Dissolve 1 cup of the sugar in the
vinegar nd add spices tied in a bag. Bring the
vinegar to a boil. Pour the boiling hot syrup over
the cukes. Next day, drain off syrup and add 1 cup
sugar, bring to a rolling boil. Pour the boiling hot
syrup over the cukes. Repeat the next day adding the
last cup of sugar. Next day, drain the syrup from the
pickles and pack the pickles into scalded jars. Heat
the syrup to a rolling boil and fill the jars. Remove
air bubbles. Add more syrup if necessary. 1/8" head
space. 10 minutes boiling water bath.
