Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Canning, Preserves, Etc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ga Water
1 c Coarse salt
1 ga Cucumbers -- sliced
1/2 ga Water
1 tb Powdered alum
1/2 ga Water
1 tb Powdered ginger
1 qt Vinegar
6 c Sugar
1 tb Celery seed
1 ts Ground cloves
1 ts Powdered cinnamon
Mix 1/2 gallon of water and coarse salt. Bring to a boil. Pour over
1 gallon sliced cucumbers. Put plate on top of cucumbers to keep
under solution. Place cloth over container; let stand 4 days. On 5th
day, drain cucumbers, rinse well and drain again. Boil 1/2 gallon
water with alum added. Pour over cucumbers and let stand 1 day. On
6th day, drain well. Boil 1/2 gallon water with ginger added; pour
over cucumbers. On 7th day, drain well. Boil 1 quart vinegar, sugar,
celery seed, cloves, and cinnamon. Add cucumbers and bring to a boil
again. Place in sterilized jars and seal.
