- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
Please connect to Internet to continue
Cooking Time
Preparation Time : 1440
Cook Time : 5760
Total Time : 7200
Ingredients
Serves 7-9
5quarts cucumbers (Pickling cucumbers 1 1/2 to 3 Inch long)
1⁄2 cup pickling salt
8cups granulated sugar (divided through recipe)
6cups distilled white vinegar (divided through recipe)
3⁄4 teaspoon turmeric
2teaspoons celery seeds
2teaspoons pickling spices
8pieces cinnamon sticks (1 inch)
1⁄2 teaspoon fennel seed (Optional but good)
1teaspoon vanilla extract (Optional but good)
Directions
Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
FIRST DAY:
In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
SECOND DAY:.
In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
THIRD DAY:.
In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan.Heat to the boiling point and pour over cucumbers.
In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
FOURTH DAY:.
In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.
