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Ingredientes
- 8 lb pickling cucumbers - (3" to 4")
- 1/3 c. canning or possibly pickling salt
- 4Â 1/2 c. sugar
- 3Â 1/2 c. vinegar, 5% acidity
- 2 tsp celery seed
- 1 Tbsp. whole allspice
- 2 Tbsp. mustard seed
Direcciones
- These pickles may be canned as either strips or possibly slices.
- Wash cucumbers and cut off blossomed end. Slice or possibly cut into strips. 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 a 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 with cucumbers and cover with vinegar solution, leaving 1/2-inch headspace. Adjust lids. Process in boiling waterbath canner; 5 min for pints or possibly qts.
- Raw Pack: Fill jars, leaving 1/2-inch headspace. Add in warm vinegar solution, leaving 1/2-inch headspace. Adjust lids and process in a boiling waterbath; 10 min for pints or possibly 15 min for qts. (Add in 5 min at altitudes of 1,001-3,000 feet; 10 min at 3,001-6,000 feet; or possibly 15 min above 6,000 feet.)
- Store jars of processed pickles 4 to 5 weeks to develop ideal flavor.
- This recipe yields 7 to 9 pints.
- Yield: 7 to 9 pints
