Yield: 9 servings
|5 pounds||Medium cucumbers or zucchini|
|1 quart||White vinegar|
|¼ cup||Pure granulated salt|
|¼ cup||Mustard seed OR|
|¼ cup||Mixed pickling spice|
|1 tablespoon||Celery seed|
|2 teaspoons||Curry powder|
If your zucchini flourished, you can use them instead of cucumbers in this recipe. The recipe makes nine 1 pint jars. Use the basic equipment for boiling water bath canning.
1. Organize and prepare ingredients, equipment, and work space.
2. Wash cucumbers well and cut them into 1 inch chunks.
3. In a large pot or kettle, combine all the remaining ingredients and heat to boiling.
4. Add cucumbers and heat to boiling, then reduce heat and simmer 10 minutes.
5. Ladle them into hot jars to within ¼ inch of tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional boiling liquid, if necessary, to within ¼ inch of tops.
6. Wipe tops and threads of jars with a damp clean cloth.
7. Put on lids and screw bands as manufacturer directs.
8. Process in a boiling water bath for 15 minutes. Follow basic steps for boiling water bath canning, 10 through 18.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-10-95