Cucumber Rings Recipe
Ingredients
| 3 pounds brined cucumbers, desalted | ||
| Vinegar | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Cinnamon stick | 3 | |
| 1 lemon, sliced thin | ||
| Whole Cloves | 1 1/2 Teaspoon | |
| Ginger root | 1 1/2 Teaspoon, dried | |
Directions
Slice cucumbers 1/4-inch thick.
Mix water and 1 cup vinegar, pour over cucumbers and let stand 2 hours.
Add remaining vinegar; let stand 2 hours.
Drain off pick ling liquid, stir in sugar and add spices tied in a cheesecloth bag.
Add cucumbers and cook until cucumbers are transparent.
Pour into a shallow container and let stand overnight so that the slices become plump.
Drain off the pickling liquid and strain; bring to a boil.
Pack cucumbers in hot jars, leaving 1/4 inch head space.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.
Mix water and 1 cup vinegar, pour over cucumbers and let stand 2 hours.
Add remaining vinegar; let stand 2 hours.
Drain off pick ling liquid, stir in sugar and add spices tied in a cheesecloth bag.
Add cucumbers and cook until cucumbers are transparent.
Pour into a shallow container and let stand overnight so that the slices become plump.
Drain off the pickling liquid and strain; bring to a boil.
Pack cucumbers in hot jars, leaving 1/4 inch head space.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.
Chef
