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Cucumber Chips's picture
  Cucumbers 6 Pound, cut in thin sliced (5 Inch)
  Canning salt 1⁄2 Cup (8 tbs) (Salt rub and salt is washed away)
  Turmeric 1 Tablespoon
  Vinegar 3 Cup (48 tbs)
  Water 1 Quart
  Sugar 2 Cup (32 tbs)
  Cinnamon stick 2
  Ginger root piece 1
  Mustard seed 1 Tablespoon
  Whole cloves 1 Teaspoon
  Vinegar 1 Quart
  Water 1 Cup (16 tbs)
  Brown sugar 2 Cup (32 tbs)

Sprinkle salt over cucumber slices, mix thoroughly.
Let stand 3 hours; drain thoroughly.
Combine turmeric, 3 cups vinegar and 1 quart water; bring to a boil and pour over cucumbers.
Let stand until cold; drain.
Add sugar to 1 quart vinegar and 1 cup water.
Tie spices in a cheesecloth bag.
Add to pickling liquid and simmer 15 minutes; pour over cucumbers.
Let stand 12 to 24 hours in a cool place.
Pack cucumber chips into hot jars, leaving 1/4-inch head space.
Remove spice bag.
Combine pickling liquid and brown sugar; bring to a boil.
Pour hot liquid over cucumbers, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process 10 minutes in boiling water bath.

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