|9 larges||Ripe cucumbers|
|1 tablespoon||Whole cloves|
Pare cukes and cut in half length-wise. Scrape out seeds and pulp, then cut in pieces about 1x2 inches. Sprinkle with salt and cover with cold water. Let stand overnight. Drain; rinse with fresh water and drain again.
Combine vinegar and sugar in a large enamelware kettle. Tie spices in a small cloth bag and add. Bring to a boiling and cook 5 minutes.
Add drained cukes and bring again to boiling. Reduce heat and simmer until cukes are tender and appear translucent. Discard the spice bag; ladle into hot pint jars, leaving ½ inch of headroom and process for 10 min. in a boiling water bath.
Recipe from Sonny Martin typed by Charlotte Welch 11/94 family recipes Submitted By CHARLOTTE WELCH On 05-09-95
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