Cucumber chips

Yield: 32 Servings

Measure Ingredient
24 smalls Cucumbers/ sliced; 1/4" thick
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 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.

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