Categories: canning- pickles

Ingredients

• 16 cucumbers
• Salt
• 2 1/2 quarts white vinegar
• 4 tsp. ground ginger
• 3 sticks cinnamon, 3 1/2 inches long
• 12 whole cloves
• 3 lbs. (6-3/4 cups) sugar

Directions

1. Wash cucumbers and cut in 1/8 to 1/4 inch slices, discard ends. Put in crock or other container and cover with a brine made by dissolving 1/2 lb. salt in each gallon water.
2. Let stand over night, then drain thoroughly.
3. Bring to boil 1 1/2 quarts vinegar, 2 1/2 quarts and the ginger. Pour over cucumbers and let stand 5 minutes. Drain, discarding the liquid. Tie spices in cheesecloth. Put remaining vinegar, 2 cups water, the sugar and spices in saucepan and bring to boil, stirring. Boil 25 minutes, or until well flavored and syrupy. Pack cucumbers into hot sterilized jars and fill to overflowing with hot syrup. Seal at once. Store in a cool place.

4. makes about 4 quarts

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