Yield: 4 pints
|5 pounds||*ripe* cucumbers|
|1 teaspoon||Canning salt|
|1½ pounds||Brown sugar|
Peel cukes, remove seeds, and cut into pieces about 2 inches long.
Place in an enamel kettle or pot. Put spices in a mesh bag or cheesecloth tied at the top. Add sugar and vinegar and spicebag to pot. Cook until cukes are transparent. Let sit overnight. Reheat, put pickles in hot, sterilized jars and add liquid, leaving ¼ inch headroom. Adjust lids and process in boiling water bath for 10 minutes. My yield was 2 pints, but I suppose that could vary according to how seedy your cukes are. Good luck! Date: 08-23-94 09:04 From: Blanche Nonken@1:2614/715"Keeping The Harvest" by Nancy Chioffi and Gretchen Mead... Submitted By CHARLOTTE WELCH On 05-09-95