| 4 lb Of pickling cucumbers* (2- to 5-inch) | | 34 cup Canning or pickling salt (Separated in thirds) | | 2 tsp Celery seed | | 2 tbl Mixed pickling spices | | 5 1/2 cup Sugar | | 4 cup Vinegar (5 percent) |
| | *(If packed whole, use cucumbers of uniform size) | | Can be canned whole, in strips, or in slices. | | Yield: About 5 to 9 pints | | Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. | | Place clean towel over container and keep the temperature at about 70 degrees F. | | On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. | | Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel. | | On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel. | | On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for more information see Jars and Lids") or clean quart jars |
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