Cucumber Sandwich Pickles Recipe
Summary
Ingredients
| 2 pounds 3 to 4-inch cucumbers, cut into 1/4-inch slices | ||
| Canning salt | 1/2 Cup (16 tbs) | |
| Cold water | 2 Quart | |
| Vinegar | 3 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Celery seed | 1/2 Teaspoon | |
| Mustard seed | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Vinegar | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
Directions
Sprinkle salt over cucumbers; add 2 quarts cold water and let stand 2 to 3 hours.
Drain thoroughly.
Combine 3 cups vinegar and 3 cups water; bring to a boil.
Add cucumbers, simmer about 8 minutes.
Drain well, discarding liquid.
Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes.
Add drained cucumbers.
Bring to a boil.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Drain thoroughly.
Combine 3 cups vinegar and 3 cups water; bring to a boil.
Add cucumbers, simmer about 8 minutes.
Drain well, discarding liquid.
Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes.
Add drained cucumbers.
Bring to a boil.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.
Chef
