Cucumber Pickles Recipe
Ingredients
| 10 pounds small cucumbers | ||
| Salt | 1 Cup (16 tbs) | |
| Water | 1 Gallon | |
| Vinegar | 3 Quart | |
| Water | 1 Quart | |
| Sugar | 6 Cup (16 tbs) | |
| Mixed spices | 1 Ounce | |
Directions
Select cucumbers of uniform size, from 2 to 21/2 inches long; wash thoroughly.
Combine salt and 1 gallon water, add cucumbers and allow them to remain in the brine 24 hours.
Drain.
Tie spices in a cheesecloth bag.
Combine vinegar, 1 quart water and sugar; add spices and cucumbers.
Simmer (do not boil) 45 minutes.
Let stand 2 to 3 days, then drain off pickle solution.
Add 4 cups sugar to pickle solution and reheat.
Pour over pickles and simmer 5 to 10 minutes.
Let stand 2 to 3 days.
Pack pickles in jars and fill with boiling pickle solution.
Seal and store.
Combine salt and 1 gallon water, add cucumbers and allow them to remain in the brine 24 hours.
Drain.
Tie spices in a cheesecloth bag.
Combine vinegar, 1 quart water and sugar; add spices and cucumbers.
Simmer (do not boil) 45 minutes.
Let stand 2 to 3 days, then drain off pickle solution.
Add 4 cups sugar to pickle solution and reheat.
Pour over pickles and simmer 5 to 10 minutes.
Let stand 2 to 3 days.
Pack pickles in jars and fill with boiling pickle solution.
Seal and store.
Chef
