Preparation:
Select fresh, crisp cucumbers. Cover with a brine
made by dissolving 2 tablespoons salt in 1 quart
water. Let stand overnight. Drain. Wash. Soak
overnight in clear water. Wipe dry. Cut in chunks.
Cook in weak vinegar until tender. Pack loosely in
sterilized jars. Cover with a pickling sirup made from
remaining ingredients. |