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24 sm Cucumbers/ sliced -- 1/4" thick - about 4-5 inches
1/2 c Pickling salt
3 c Vinegar (5% acidity)
1 qt Water
1 tb Ground turmeric
1 qt Vinegar (5% acidity)
1 c Water
2 c Sugar
2 Cinnamon sticks (3-inch)
1 pn Fresh gingerroot (1-inch)
1 tb Mustard seeds
1 t Whole cloves
2 c Brown sugar -- firmly packed
Place cucumbers in a large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well. Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven; bring to a boil, and pour over cucumbers. Cover and let stand until cooled to room temperature. Drain and rinse cucumbers. Drain again. Combine 1 quart vinegar, 1 cup water, and 2 cups sugar in a Dutch oven. Tie spices in a cheesecloth bag, and add to vinegar mixture. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Pour mixture over cucumbers. Let stand at least 12 hours in a cool place.
Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and bring to a boil. Pack cucumbers into hot sterilized jars, leaving 1/4-inch headspace. Pour boiling syrup over cucumbers, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. Yield: 4 pints.
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