|8 pounds||Pickling cucumbers (3- to 4-inch)|
|⅓ cup||Canning or pickling salt|
|3½ cup||Vinegar (5 percent)|
|2 teaspoons||Celery seed|
|1 tablespoon||Whole allspice|
|2 tablespoons||Mustard seed|
|1 cup||Pickling lime (optional)*|
|1,001 - 6,000 ft: 10 min.|
|Above 6,000 ft: 15 min.|
|1,001 - 6,000 ft: 15 min.|
|Above 6,000 ft: 20 min.|
|1,001 - 6,000 ft: 20 min.|
|Above 6,000 ft: 25 min.|
*(for use in variation below for making firmer pickles) May be canned as either strips or slices.
Yield: About 7 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave ¼ inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with ⅓ cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.
Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling.
Hot pack--Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly.
Fill sterile jars, leaving ½-inch headspace. For more information see "Jars and Lids".
Raw pack--Fill jars, leaving ½-inch headspace. Add hot pickling syrup, leaving ½-inch headspace. Adjust lids and process according to the recommendations in Table 1 or use the low-temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment".
Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and discard, but leave ¼-inch of stem attached. Slice or strip cucumbers. Mix 1 cup pickling lime and ½ cup salt to 1 gallon water in a 2- to 3-gallon crock or enamel-ware container.
Caution: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or strips in lime water solution for 12 to 24 hours, stirring occasionally. Remove from lime solution and rinse and resoak 1 hour in fresh cold water. Repeat the rinsing and resoaking two more times. Handle carefully because slices or strips will be brittle. Drain well.
Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers.
Table 1. Recommended process time for Quick Sweet Pickles in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 5 min.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 15 min.
======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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