Preparation / Directions:
1. Wash cucumbers and place in large pot. Pour boiling water over cucumbers until they are covered. Let stand for 24 hours and then drain.
Repeat this procedure for three (3) days. The cucumbers will be rather slimy after this. This is normal.
2. On the fourth day drain and slice into bite-size chunks. If the cucumbers are fat you can halve or quarter the chunks so you end up with
bite-size pieces.
3. Combine the remaining ingredients. Bring mixture to a boil, stirring
frequently. Pour cooked mixture over the cucumber pieces.
4. Return to a boil, but just a boil. Do not cook. Pour cucumbers and liquid mixture into canning jars and seal. Jars should be sealed in a boiling water bath for 10 minutes.
Author's Notes: My wife's grandmother provided us with this wonderful pickle recipe.
These are best if they sit for a month or so after canning, to give them time to work. If you use iodized salt, they are more likely to get cloudy during that month. If your grocery does not sell premixed "pickling spice" mixtures, try various combinations of mustard seeds, celery seeds, coriander, dill, or any other strongly-flavored spices that you like. We
increase this recipe by several times. Last year we used about 200 cucumbers.
Difficulty : easy. Precision : Approximate measure
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