|Serves:||6 / 8 Pints|
|1 gal||thinly sliced (medium sized) cucumbers|
|1 c||pickling salt|
|1 Tbsp||ground ginger|
|4 c||white vinegar|
Have you considered Holland House
|1 tsp||celery seed|
|1 bag(s)||pickling spices ( size of a walnut )|
Wonderful crunchy. almost transparent, sweet pickles that you can't buy in any store anymore. Many of todays cooks have probably never even heard of this pickle.You need a large container with a lid to soak these, but it's an easy, no-fail recipe.
These pickles are a favorite in our house.
The recipe is very old, but the pickles will be gone before you know it.
Next morning drain and rinse.
Drain and rinse
Place the pickling spices in cheesecloth and tie up and place in the syrup mixture.
Let the syrup come to a boil and add cucumbers and boil 20 minutes.
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.