1. DAY 1-- Wash cucumbers and remove stems. Slice off and discard 1/16 inch of each end. Cut cucumbers into slices about 3/4 of an inch thick. Layer cucumbers and pickling salt in a large stone crock or food grade plastic container just large enough to hold them. Cover with boiling water. Place a weight on top of the cucumbers to prevent them from floating above the liquid. Let stand 3 days. 2. DAY 4-- Drain. Cover with boiling water. 3. DAY 5-- Drain. Cover with boiling water. 4. DAY 6-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight. 5. DAY 7-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight. 6. DAY 8-- Drain and rinse with cold water. Combine vinegar, 4 cups sugar and pickling spice in a large saucepan. Bring to a full boil: pour over drained cucumbers and replace weight. 7. DAY 9-- 8. Fill canner with boiling water. Place 6 clean pint jars in canner over high heat. 9. Place snap lids in boiling water: boil 5 minutes. 10. Drain cucumbers, reserving liquid in a saucepan: bring to a boil. Pack cucumbers into a hot jar to within 3/4 inch to the top of rim. Add boiling pickling liquid to cover cucumbers within 1/2 inch of rim. Put lids on jars and place in canner. 11. Cover canner, return to boil: process for 20 minutes. Remove jars. cool 24 hours. Store in a cool, dark place. ---------------------------------------------------------------------------
Nutrition
Ingredients
