Senfgurken pickles
2 Quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Large, ripe cukes | |
| ½ | cup | Salt |
| 1 | quart | Cider vinegar |
| 2 | pounds | Sugar |
| ⅓ | cup | Sliced fresh horseradish |
| 4 | Hot red peppers | |
| ¼ | cup | Mustard seed |
| 2 | Bay leaves | |
| 2 | Pieces stick cinnamon | |
| 1 | tablespoon | Whole cloves |
Directions
Peel the cukes, cut them in half lengthwise, and scrape out the seeds. If desired, cut into quarters. Sprinkle on the salt and let stand overnight. Drain the cukes, rinse them in cold water, drain again and dry. Boil for 5 minutes the vinegar, sugar, horseradish and the spices (which have been tied loosely in a cheesecloth bag). Stir until sugar dissolves. Add cucumbers and return to boiling. Discard the spice bag. Pack the pickles at once into sterilized jars. Seal SOURCE: ?