SWEET CUCUMBER PICKLE CHIPS

Eddie Jordan

By
@EDWARDCARL

It's just about time to make pickles. Cucumbers are on the vine and I am just counting the days. I will post pictures when I can

Rating:
★★★★★ 1 vote
Comments:
Method:
Canning/Preserving

Ingredients

PICKLES:

cucumbers, dill size or smaller
1 Tbsp
salt per quart
1 tsp
alum per quart

SYRUP:

3 c
white sugar
1 1/2 Tbsp
mixed pilkling spices
1 1/2 c
water
green food coloring as desired

Step-By-Step

1PICKLES: Wash and cut cucumbers in round slices. Put in quart jars.
2For each quart add alum and salt and flill with cold cider vinegar. Seal, but not tightly, let stand 2 to 3 months or longer.
3Anytime after that drain and cover with the following syrup
4SYRUP: Mix, bring to boil, let boil 2 to 3 minutes and pour over the cucumbers that have been packed into quart jars. Seal. Ready in two weeks.
5Do not add any more vinegar.
6Before using set jar in the refrigerator for a couple of hours. They are crisp like ice.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy