Yield: 32 Servings
Measure | Ingredient |
---|---|
24 smalls | Cucumbers/ sliced; 1/4\" thick |
\N \N | About 4-5 inches |
½ cup | Pickling salt |
3 cups | Vinegar (5% acidity) |
1 quart | Water |
1 tablespoon | Ground turmeric |
1 quart | Vinegar (5% acidity) |
1 cup | Water |
2 cups | Sugar |
2 \N | Cinnamon sticks (3-inch) |
1 pinch | Fresh gingerroot (1-inch) |
1 tablespoon | Mustard seeds |
1 teaspoon | Whole cloves |
2 cups | Brown sugar; firmly packed |
Recipe by: Southern Living Preparation Time: 0:30 Place cucumbers in a large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well. Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven; bring to a boil, and pour over cucumbers. Cover and let stand until cooled to room temperature. Drain and rinse cucumbers.
Drain again. Combine 1 quart vinegar, 1 cup water, and 2 cups sugar in a Dutch oven. Tie spices in a cheesecloth bag, and add to vinegar mixture. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Pour mixture over cucumbers. Let stand at least 12 hours in a cool place.
Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and bring to a boil. Pack cucumbers into hot sterilized jars, leaving ¼-inch headspace. Pour boiling syrup over cucumbers, leaving ¼-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. Yield: 4 pints.