Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Of pickling cucumbers*
-- (2- to 5-inch)
3/4 c Canning or pickling salt
-(Separated in thirds)
2 ts Celery seed
2 tb Mixed pickling spices
5 1/2 c Sugar
4 c Vinegar (5 percent)
*(If packed whole, use cucumbers of uniform size)
Can be canned whole, in strips, or in slices.
Yield: About 5 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off
blossom end and discard, but leave 1/4-inch of stem
attached. Place whole cucumbers in suitable 1-gallon
container. Add 1/4 cup canning or pickling salt to 2
quarts water and bring to a boil. Pour over cucumbers.
Add suitable cover and weight. Place clean towel over
container and keep the temperature at about 70 degrees
F.
On the third and fifth days, drain salt water and
discard. Rinse cucumbers and rescald cover and weight.
Return cucumbers to container. Add 1/4 cup salt to 2
quarts fresh water and boil. Pour over cucumbers.
Replace cover and weight, and re-cover with clean
towel. On the seventh day, drain salt water and
discard. Rinse cucumbers and rescald containers,
cover, and weight. Slice or strip cucumbers, if
desired, and return to container. Place celery seed
and pickling spices in small cheesecloth bag. Combine
2 cups sugar and 4 cups vinegar in a saucepan. Add
spice bag, bring to a boil and pour pickling solution
over cucumbers. Add cover and weight, and re-cover
with clean towel.
On each of the next six days, drain syrup and spice
bag and save. Add 1/2 cup sugar each day and bring to
a boil in a saucepan. Remove cucumbers and rinse.
Scald container, cover, and weight daily. Return
cucumbers to container, add boiled syrup, cover,
weight, and re-cover with towel.
On the 14th day, drain syrup into saucepan. Fill
sterile pint jars (for more information see "Jars and
Lids") or clean quart jars, leaving 1/2-inch
headspace. Add 1/2 cup sugar to syrup and bring to
boil. Remove spice bag. Pour hot syrup over cucumbers,
leaving 1/2-inch headspace. Adjust lids and process
according to the recommendations in Table 1 or use
low-temperature pasteurization treatment. (For more
information see "Low-Temperature Pasteurization
Treatment".) Table 1. Recommended process time for
14-day Sweet Pickles in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
