Candied pickles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 1-pint canning jars | |
| 2 | quarts | Cucumbers -- sliced |
| 1½ | cup | Sugar |
| 1 | cup | Cider vinegar |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Mustard seed |
| 1½ | teaspoon | Celery seed |
| ⅛ | teaspoon | Red pepper flakes |
Directions
* About 16 four to five-inch cucumbers are needed to yield 2 quarts sliced cucumbers.
1. Wash and drain the cucumbers; cut into ¼-inch slices. 2. Use a large heavy kettle or sauce pan. Combine the sugar, vinegar, salt, mustard, celery seed and red pepper flakes. Place over medium heat and stir until the sugar is dissolved. Increase heat and bring to a boil. Add the cucumbers and simmer for 5 minutes. 3. Immediately pack the pickles into sterilized and drained jars; seal tightly.
Yield: about 3 pints
Recipe By : Jo Anne Merrill