A jar of these in our refrigerator will only last about two weeks
This is another of those recipes which I do not know where it originated but we have been using it for many years.
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- 5 qt
- pickling cucumbers, 1 1/2 to 3 inches long
- 1/2 c
- pickling salt
- 8 c
- granulated sugar (divided)
- 6 c
- distilled white vinegar (divided)
- 3/4 tsp
- turmeric, ground
- 2 tsp
- celery seeds
- 2 tsp
- pickling spices
- pieces cinnamon sticks cut into 1 inch pieces
- 1/2 tsp
- fennel seeds (optional but good)
- 1 tsp
- vanilla extract (optional but good)
1Wash cucumbers, remove blossom ends. Use the smallest you can find
3:00 in the afternoon, place cucumbers in a large bowl and cover with boiling water; let stand 6 hours or overnight
5:00 in the morning, drain cucumbers and cover with fresh boiling water. Let stand for 6 hours.
6:00 in the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
8:00 in the morning, drain cucumbers, prick with a fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanila extract) in a pan.
Heat to boiling point and pour over cucumbers.
9:00 in the evening, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over the cucumbers.
Cover and let stand.
11:00 in the morning, drain syrup into a large pan; add 2 cups of the sugar and 1 cup of the vinegar.
Heat to boiling and pour over pickles.
12:00 Noon, prepare jars.
Drain syrup mixture off pickles into a large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to the syrup; heat to boiling.
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.