Cucumber Chips Recipe
Ingredients
| 6 pounds 4 to 5-inch cucumbers,cut into thin slices | ||
| Canning salt | 1/2 Cup (16 tbs) | |
| Turmeric | 1 Tablespoon | |
| Vinegar | 3 Cup (16 tbs) | |
| Water | 1 Quart | |
| Sugar | 2 Cup (16 tbs) | |
| Cinnamon stick | 2 | |
| Ginger root piece | 1 | |
| Mustard seed | 1 Tablespoon | |
| Whole Cloves | 1 Teaspoon | |
| Vinegar | 1 Quart | |
| Water | 1 Cup (16 tbs) | |
| Brown sugar | 2 Cup (16 tbs) | |
Directions
Sprinkle salt over cucumber slices, mix thoroughly.
Let stand 3 hours; drain thoroughly.
Combine turmeric, 3 cups vinegar and 1 quart water; bring to a boil and pour over cucumbers.
Let stand until cold; drain.
Add sugar to 1 quart vinegar and 1 cup water.
Tie spices in a cheesecloth bag.
Add to pickling liquid and simmer 15 minutes; pour over cucumbers.
Let stand 12 to 24 hours in a cool place.
Pack cucumber chips into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Combine pickling liquid and brown sugar; bring to a boil.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Let stand 3 hours; drain thoroughly.
Combine turmeric, 3 cups vinegar and 1 quart water; bring to a boil and pour over cucumbers.
Let stand until cold; drain.
Add sugar to 1 quart vinegar and 1 cup water.
Tie spices in a cheesecloth bag.
Add to pickling liquid and simmer 15 minutes; pour over cucumbers.
Let stand 12 to 24 hours in a cool place.
Pack cucumber chips into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Combine pickling liquid and brown sugar; bring to a boil.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Chef
