Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | School Notes | Contact Us | All Access E-Edition | Home RSS
 
 
 

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.

 
 
 

EZToUse.com

I am looking for: