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Add a photoServings: 6
Ingredients
- 1/2 c. Salt
- 1/4 c. Vinegar
- 2 quart Water
- 2 doz 3 to 4 inch cucumbers
- Â Â Water
- 1 stk cinnamon
- 1Â 1/2 tsp Whole cloves
- 1Â 1/2 tsp Mixed pickling spices
- 3 c. Vinegar
- 6 c. Sugar
Directions
- Wash and dry cucumbers. Put cucumbers in a stone jar or possibly stainless steel container. Add in salt and 1/2 c. vinegar to 2 qts water; bring to boiling; cold. Pour over cucumbers. Cover with dinner plate or possibly glass pie plate. Fill Ball jar with water and use to hold plate under brine. Cover and let stand 2 weeks in a cold place. (If scum forms, remove it each day.)
- Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover with cool water; let stand 24 hrs. Rinse well and drain. Tie spices in a cheesecloth bag; add in to remaining ingredients. Bring to boiling; pour over cucumbers. Let stand 24 hrs. Drain, reserving sirup. Heat surup to boiling and pour over pickles. Let stand 24 hrs. Repeat the last step three times. Pack pickles into warm Ball jars, leaving 1/4 inch head space.
- Remove spice bag. Bring sirup to boiling. Pour, boiling warm, over pickles, leaving 1/4 inch head space. Adjust caps. Process pints and qts 10 min in boiling water bath.
- Yield: About 3 pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 6 servings | |
| Calories 804 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9452mg | 394% |
| Potassium 113mg | 3% |
| Total Carbs 201.83g | 54% |
| Dietary Fiber 0.3g | 1% |
| Sugars 200.36g | 134% |
| Protein 0.09g | 0% |
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