Cucumber Sandwich Pickles
|Cucumbers||2 Pound, cut into 1/4 inch slices (4 Inch Size)|
|Canning salt||1⁄2 Cup (8 tbs)|
|Cold water||2 Quart|
|Vinegar||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Celery seed||1⁄2 Teaspoon|
|Mustard seed||1⁄2 Teaspoon|
|Vinegar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
Sprinkle salt over cucumbers; add 2 quarts cold water and let stand 2 to 3 hours.
Combine 3 cups vinegar and 3 cups water; bring to a boil.
Add cucumbers, simmer about 8 minutes.
Drain well, discarding liquid.
Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes.
Add drained cucumbers.
Bring to a boil.
Pack hot into hot jars, leaving 1/4-inch head space.
Remove air bubbles.
Process 10 minutes in boiling water bath.