Japanese Sweet Pickle Slices Recipe
Ingredients
| 4 pounds firm young cucumbers | ||
| White distilled vinegar | 6 Cup (16 tbs) | |
| Sugar | 3 1/2 Cup (16 tbs) | |
| Mustard seed | 3 Tablespoon | |
| Coarse salt | 3 Tablespoon | |
| Celery seed | 1 Tablespoon | |
| Allspice | 1 Tablespoon | |
| Spice | 1 Tablespoon | |
Directions
Thinly slice unpeeled cucumbers (you will have approximately 4 quarts); set aside.
Combine 4 cups vinegar, 1/2 cup sugar, mustard seed and salt in large kettle.
Bring to boil over medium-high heat, stirring to dissolve sugar.
Add cucumber slices.
Return to boil for 15 minutes, stirring frequently.
Transfer to colander and drain well, discarding cooking liquid.
Let cool slightly.
Combine remaining vinegar and sugar with celery seed, allspice and pickling spice in same kettle.
Bring to boil over medium-high heat, stirring to dissolve sugar.
Pack cucumbers into sterilized jars.
Pour hot liquid over cucumbers, covering completely.
Seal and process in boiling water bath for 5 minutes.
Combine 4 cups vinegar, 1/2 cup sugar, mustard seed and salt in large kettle.
Bring to boil over medium-high heat, stirring to dissolve sugar.
Add cucumber slices.
Return to boil for 15 minutes, stirring frequently.
Transfer to colander and drain well, discarding cooking liquid.
Let cool slightly.
Combine remaining vinegar and sugar with celery seed, allspice and pickling spice in same kettle.
Bring to boil over medium-high heat, stirring to dissolve sugar.
Pack cucumbers into sterilized jars.
Pour hot liquid over cucumbers, covering completely.
Seal and process in boiling water bath for 5 minutes.
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