Categories: pickles

Ingredients

• 6 large yellow cucumbers
• 1/2 cup salt
• 4 1/2 cups water
• 2 quarts vinegar
• 4 cups sugar
• 2 Tbsp. mustard seed
• 1/3 cup mixed whole pickling spices

Directions

1. Pare cucumbers, quarter and remove seeds. Cut into strips. 1 × 2 1/2 inches. Combine salt and water and stir until salt is dissolved. Add cucumber strips and allow to stand in brine 12 hours. Drain. Tie pickling spices in a cheesecloth bag. Combine vinegar, sugar, mustard seed and spices. Hear to boiling. Add only enough strips to vinegar at a time to cover the bottom of the pan, cook until just transparent, 3 to 5 minutes. Pack into sterilized hot jars. Fill with boiling vinegar mixture and seal at once.

2. makes 8 to 10 pints

3. Rich Cucumber Pickles: Prepare cucumbers and allow to remain in brine at above. Drain. Omit pickling spices and use 1 Tbsp. whole cloves, 1 stick cinnamon and the mustard seed listed; tie in a cheesecloth bag. Reduce vinegar to 1 quart and increase sugar to 6 cups. Cook as above. For a dark pickle do not seal jars, just cover and each morning for the following 3 days, drain off vinegar mixture, boil 5 minutes and pour over pickles. Seal on the third day.

Email to a friend | Print this recipe | Back