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Ингредиенты
- 8 lb Pickling cucumbers (3- to 4-inch)
- 1/3 c. Canning or possibly pickling salt
- 4Â 1/2 c. Sugar
- 3Â 1/2 c. Vinegar (5 percent)
- 2 tsp Celery seed
- 1 Tbsp. Whole allspice
- 2 Tbsp. Mustard seed
- 1 c. Pickling lime (optional)*
Инструкции
- *(For use in variation below for making firmer pickles)
- May be canned as either strips or possibly slices.
- Yield: About 7 to 9 pints
- Procedure: Wash cucumbers. Cut 1/16-inch off blossom end and throw away, but leave 1/4 inch of stem attached. Slice or possibly cut in strips, if you like. Place in bowl and sprinkle with 1/3 c. salt. Cover with 2 inches of crushed or possibly cubed ice. Chill 3 to 4 hrs. Add in more ice as needed. Drain well.
- Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-qt kettle. Heat to boiling.
- Warm pack-Add in cucumbers and heat slowly till vinegar solution returns to boil. Stir occasionally to make sure mix heats proportionately. Fill sterile jars, leaving 1/2-inch headspace. For more information see "Jars and Lids".
- Raw pack-Fill jars, leaving 1/2-inch headspace. Add in warm pickling syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or possibly use the low-temperature pasteurization treatment. For more information see "Low-Temperature Pasteurization Treatment".
- Variation for firmer pickles: Wash cucumbers. Cut 1/16-inch off blossom end and throw away, but leave 1/4-inch of stem attached. Slice or possibly strip cucumbers.
- Mix 1 c. pickling lime and 1/2 c. salt to 1 gallon water in a 2- to 3-gallon crock or possibly enamel-ware container. Caution: Avoid inhaling lime dust while mixing the lime-water solution. Soak cucumber slices or possibly strips in lime water solution for 12 to 24 hrs, stirring occasionally. Remove from lime solution and rinse and resoak 1 hour in fresh cool water. Repeat the rinsing and resoaking two more times. Handle carefully because slices or possibly strips will be brittle. Drain well.
- Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
- Variation: Add in 2 slices of raw whole onion to each jar before filling with cucumbers.
- Table 1. Recommended process time for Quick Sweet Pickles in a boiling-water canner.
- Style of Pack: Warm. Jar Size: Pints or possibly Qts. Process Time at Altitudes of 0 - 1,000 ft: 5 minutes.
- 1,001 - 6,000 ft: 10 minutes.
- Above 6,000 ft: 15 minutes.
- Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 10 minutes.
- 1,001 - 6,000 ft: 15 minutes.
- Above 6,000 ft: 20 minutes.
- Style of Pack: Raw. Jar Size: Qts. Process Time at Altitudes of 0 - 1,000 ft: 15 minutes.
- 1,001 - 6,000 ft: 20 minutes.
- Above 6,000 ft: 25 minutes.
