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Preparation Time : 1440
Cook Time : 5760
Total Time : 7200
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)
Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
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.
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.
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.
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