SWEET CUCUMBER PICKLES
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- 6 (12) large
- cucumbers, x-large yellow*
- 1 c
- 4 1/2 c
- 1 qt
- 6-7 c
- white sugar
- 1 tsp
- 2 tsp
- 1 Tbsp
- bay leaves, whole
- 2 Tbsp
- mustard seeds
1* The x-large yellow cucumbers are a particular type. If they are not available to you, regular cucumbers will do but increase the number to 12.
**Brine time (12 hrs) is not included nor are the 3 days -- .
2Pare the cucumbers and quarter, removing the seeds
3Cut into strips and halve.
4Combine the salt and water in a large kettle, stirring to dissolve the salt.
5Add the cucumber strips and allow to sit in the brine about 12 hours.
7In a kettle, combine vinegar, sugar and spices. (The spices may be tied into a cheesecloth bag or left in the pot. I leave them in the pot).
77In a kettle, combine vinegar, sugar and spices. (The spices may be tied into a cheesecloth bag or left in the pot. I leave them in the pot).
8Heat to boiling, adding enough cucumber strips to cover the bottom of the pan, cooking until just slightly transparent.
9Remove the pickles to sterilized jars and repeat til all the cucumbers have been cooked.
10Pour the hot 'syrup' into the pickle jars (to within 1/2 inch from the rim), keeping any leftover syrup
11DO NOT SEAL THE JARS! Cover the jars and each morning for the next 3 days, drain off the 'syrup' into your kettle (with any leftover syrup, boiling for 5 minutes & pour over the pickles.
12Follow this last step each of the following 3 days. SEAL on the third day.