-
1
*(for use in variation below for making firmer pickles)
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2
May be canned as either strips or slices.
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3
Procedure: Wash cucumbers.
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4
Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached.
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5
Slice or cut in strips, if desired.
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6
Place in bowl and sprinkle with 13 cup salt.
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7
Cover with 2 inches of crushed or cubed ice.
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8
Refrigerate 3 to 4 hours.
-
9
Add more ice as needed.
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10
Drain well.
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11
Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle.
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12
Heat to boiling.
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13
Hot pack--Add cucumbers and heat slowly until vinegar solution returns to boil.
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14
Stir occasionally to make sure mixture heats evenly.
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15
Fill sterile jars, leaving 1/2-inch headspace.
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16
Raw pack--Fill jars, leaving 1/2-inch headspace.
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17
Add hot pickling syrup, leaving 1/2-inch headspace.
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18
Adjust lids and process according to the recommendations in Table 1 or use the low-temperature pasteurization treatment.
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19
Variation for firmer pickles: Wash cucumbers.
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20
Cut 1/16-inch off blossom end and discard, but leave 1/4 inch of stem attached.
-
21
Slice or strip cucumbers.
-
22
Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2 to 3-gallon crock or enamel-ware container.
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23
Caution: Avoid inhaling lime dust while mixing the lime-water solution.
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24
Soak cucumber slices or strips in lime water solution for 12 to 24 hours, stirring occasionally.
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25
Remove from lime solution and rinse and resoak 1 hour in fresh cold water.
-
26
Repeat the rinsing and resoaking two more times.
-
27
Handle carefully because slices or strips will be brittle.
-
28
Drain well.
-
29
Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
-
30
Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers.
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31
Table 1.
