Yield: 32 Servings
|24 smalls||Cucumbers/ sliced; 1/4" thick|
|About 4-5 inches|
|½ cup||Pickling salt|
|3 cups||Vinegar (5% acidity)|
|1 tablespoon||Ground turmeric|
|1 quart||Vinegar (5% acidity)|
|2||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.