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Ингредиенты
- 4 lb pickling cucumbers - (abt 2" long)
- 1 c. Ball 100% Natural Canning & Pickling Salt plus
- 1 Tbsp. Ball 100% Natural Canning & Pickling Salt divided
- 2 gal boiling water divided
- 5 c. vinegar, 5% acidity
- 5 1/2 c. sugar divided
- 5 stk cinnamon
- 2 tsp whole allspice
- 1 1/2 tsp celery seed
Инструкции
- Wash cucumbers. Cut cucumbers in half lengthwise. Dissolve 1 c. canning salt in 2 qts boiling water; pour over cucumbers in a large crock or possibly nonmetallic container. Weight cucumbers down with a plate. Place a jar filled with water on plate to keep cucumbers under brine. Let stand in a cold (68 to 72 degrees) place for 7 days, removing scum as it forms.
- Eighth day: Drain; carefully pour 2 qts boiling water over cucumbers. Let stand 24 hrs.
- Ninth day: Drain; carefully pour 2 qts boiling water and 1 Tbsp. canning salt over cucumbers.
- Tenth day: Drain; carefully pour 2 qts boiling water over cucumbers.
- Eleventh day: Drain; combine vinegar, 4 c. sugar and spices. Heat to boiling and carefully pour over cucumbers.
- For the next 2 days: Drain, retaining liquid. Heat liquid, adding 1/2 c. sugar each day. Pour over cucumbers.
- Fourteenth day: Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Drain cucumbers, retaining liquid. Pack cucumbers into warm jars, leaving 1/4-inch headspace. Throw away cinnamon sticks; add in remaining 1/2 c. sugar to liquid. Heat to boiling.
- Carefully ladle warm syrup over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 10 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields about 5 pints.
- Yield: 5 pints
