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5 lb Pickling cucumbers 5 c Cider vinegar
-(about twenty-four 4-inch 2 tb Mixed pickling spices,
-cucumbers) -tied in a cheesecloth bag
1/2 c Pickling or canning salt 1 1/2 ts Turmeric
3 Or 4 trays of ice cubes 1 1/2 ts Celery seeds
5 c Sugar 1 1/2 ts Mustard seeds
1. Cut each cucumber either lengthwise into 4 spears or crosswise into
1/4-inch slices. In 8-quart stainless-steel or enamel saucepot,
combine salt and 2 quarts cold water; stir until most of salt dis-
solves. Add cucumbers and more cold water just to cover them. Top
cucum- bers with a layer of ice cubes. Let stand in a cool place 3
hours or refrigerate 8 hours or overnight.
2. Drain cucumbers in a large colander; rinse with running cold water
and set aside.
3. In same saucepot, combine sugar, vinegar, pickling spices,
turmeric, celery seeds, and mustard seeds; heat to boiling over high
heat. Reduce heat to low; simmer mixture or pickling solution 15
minutes.
4. Meanwhile, prepare six 1-pint jars, lids, and bands for processing
following manufacturer’s directions.
5. Remove spice bag from pickling so- lution. Add half of cucumbers to
solution and heat to boiling. Using tongs, pack cucumber spears
upright into hot sterilized jars, leaving 1/2-inch space at top of
jars. With slices, use spoon to pack them into jars. Ladle hot
pickling solution into jars to cover pickles; wipe jar rims clean.
Seal with lids and bands. Place in boiling-water canner. Repeat with
remaining cucumbers. Process jars in boiling-water bath for 10
minutes. Cool and label the jars; store in cool, dry place. After
opening jar, store the pickles in the refrigerator.
Country Living/Sept/90 Scanned & fixed by DP & GG
Yields
6 1-pint jar
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