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Sweet pickles

September 12, 2007
Submitted by Jessica Yingling, Coalport
7 to 9 pint canning jars, sterilized (Jars produced varies by how tightly pickles are packed.)

Eight pounds pickling cucumbers

1/3 cup canning salt

4 1/2 cups sugar

3 1/2 cups white vinegar

2 teaspoons celery seed

1 tablespoon whole allspice

2 tablespoons mustard seed

Slice cucumbers into chips. In a large mixing bowl, layer cucumbers, ice and salt; refrigerate for two to four hours. Combine vinegar, sugar, celery seed, allspice and mustard seed; bring to a boil, and remove from water as soon as the mixture reaches a boil.

Remove the cucumbers from the ice and salt; rinse and drain. Pack the cucumbers into the jars and pour the liquid on top of them, leaving 1/2 inch of what Yingling called “head space” in the jar.

Process the jars for about 15 minutes in a boiling water canner.

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