Preparation:
Wash and dry cucumbers. Put cucumbers in a stone jar or stainless steel
container. Add salt and 1/2 cup vinegar to 2 quarts water; bring to
boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie
plate. Fill Ball jar with water and use to hold plate under brine. Cover
and let stand 2 weeks in a cool place. (If scum forms, remove it each
day.) Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover
with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a
cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over
cucumbers. Let stand 24 hours. Drain, reserving sirup. Heat surup to
boiling and pour over pickles. Let stand 24 hours. Repeat the last step
three times. Pack pickles into hot Ball jars, leaving 1/4 inch head space.
Remove spice bag. Bring sirup to boiling. Pour, boiling hot, over pickles,
leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10
minutes in boiling water bath. |
