Yield: 5 Pints
| Measure | Ingredient |
|---|---|
| 4 pounds | 3 to 5 inch cucumbers |
| 1 quart | Heinz Pure Vinegar, 5% acid |
| ¾ cup | Sugar |
| 3 tablespoons | Ball Canning and Pickle salt |
| 2 teaspoons | Mustard seed |
| 7 \N | Cinnamon sticks |
| 5 cups | Sugar |
| 2 cups | Heing Pure Vinegar, 5% acid |
| 1 tablespoon | Whole allspice |
| 2 teaspoons | Celery seed |
PICKLING LIQUID 1
PICKLING LIQUID 2
Prepare home canning jars and lids according to manufacturer's instructions.
Wash cucumbers; cut into ¼-inch slices. Discard ends. Prepare Pickling Liquid 1 by combinin vinegar, sugar, salt, mustard seed, and cinnamon sticks in a large saucepot; add sliced cucumbers; simmer 5 minutes. Drain cucumbers; discard liquid.
Prepare pickling Liquid 2 by combining sugar, vinegar, allspice, and celery seed; heat to boiling. Pack cucumbers into hot jars, leaving ¼-inch headspace. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process 10 minutes in a boiling water bath canner.
Ball Consumer Newsline Newsletter Consumer Affairs Ball Corporation PO Box 2729 Muncie, IN 47307-0729
Posted to MM-Recipes Digest V4 #237 by rlares@... on Sep 06, 1997