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Cucumber Sandwich Pickles

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  Cucumbers 12 Medium
  Salt 125 Milliliter (1/2 Cup)
  Cold water 2 Quart (For Making Mixture 1, 2 Liters)
  Vinegar 500 Milliliter (For Making Mixture 3, 2 Cups)
  Water 250 Milliliter (For Making Mixture 3, 1 Cup)
  Firmly packed brown sugar 250 Milliliter (1 Cup)
  Sugar 250 Milliliter (1 Cup)
  Celery seed 1⁄2 Teaspoon
  Mustard seed 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon

Wash cucumbers and remove blossom ends.
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process cucumbers.
For Mixture 1, sprinkle cucumbers with salt, add cold water, and let stand for 2 to 3 hours.
Drain thoroughly.
Prepare jars and lids for canning.
For Mixture 2, combine vinegar and water in large saucepan; bring to boiling.
Add cucumbers; simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid.
For Mixture 3, combine vinegar and water with remaining ingredients; simmer for 10 minutes, add drained cucumbers.
Bring to boiling.
Carefully pack, boiling hot, into hot pint (500 ml) jars, leaving 1/4-inch (0.6 cm) head space.
Remove air bubbles with non-metallic kitchen utensil.
Adjust caps.
Process in boiling water bath canner for 10 minutes.
Remove jars and let cool on racks.

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