Yummys_Girl
07-13-2006, 09:08 AM
2 dozen pickling cucumbers -- washed and sliced into thick chunks
1/2 cup salt
3 cups apple cider vinegar - 5% acidity
2 cups water
1 T. mustard seeds
1 T. celery seed
4 cups sugar
2 cups brown sugar
Preparation -
Place the sliced pickles and salt in a large bowl and stir to mix well. Add enough water to cover the cucumbers. Cover bowl and let stand overnight. The next morning, drain the cucumbers. Place the remaining ingredients in a stockpot and stir to mix well. Bring to a boil, and cook for about two minutes. Add the drained cucumbers, bring to a boil again, then remove from heat. Spoon the cucumbers, with the syrup, into into hot, sterilized pint size canning jars. Pack the cumbers tightly in the jars with enough syrup to cover them completely, leaving 1/2" headspace. Run a thin spatula or non-metallic utensil through each jar to remove air bubbles. Wipe the jar rims with a damp paper towel. Add the caps and bands. Place the filled jars in a boliing water bath canner and process for 10 minutes. ( Start timing as soon as the water begins to boil). Remove the jars from canner at the end of the processing time, Cool, test seals, label and store in a dark, cool, dry area.
1/2 cup salt
3 cups apple cider vinegar - 5% acidity
2 cups water
1 T. mustard seeds
1 T. celery seed
4 cups sugar
2 cups brown sugar
Preparation -
Place the sliced pickles and salt in a large bowl and stir to mix well. Add enough water to cover the cucumbers. Cover bowl and let stand overnight. The next morning, drain the cucumbers. Place the remaining ingredients in a stockpot and stir to mix well. Bring to a boil, and cook for about two minutes. Add the drained cucumbers, bring to a boil again, then remove from heat. Spoon the cucumbers, with the syrup, into into hot, sterilized pint size canning jars. Pack the cumbers tightly in the jars with enough syrup to cover them completely, leaving 1/2" headspace. Run a thin spatula or non-metallic utensil through each jar to remove air bubbles. Wipe the jar rims with a damp paper towel. Add the caps and bands. Place the filled jars in a boliing water bath canner and process for 10 minutes. ( Start timing as soon as the water begins to boil). Remove the jars from canner at the end of the processing time, Cool, test seals, label and store in a dark, cool, dry area.