Canning Recipes




Sweet Pickle Chips
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
6 pounds small cucumbers
1 large sweet red pepper -- chopped
1 onion -- sliced, and
separated into rings
2 garlic cloves
3/4 cup pickling salt
2 quarts crushed ice
4 cups sugar
3 1/2 cups vinegar (5% acidity)
2 tablespoons mustard seeds

Wash cucumbers; trim ends. Cut the cucumbers into 1/4-inch slices.
Combine cucumber slices, red pepper, onion and garlic in a large bowl; add
salt, and stir well.

Pack crushed ice over cucumbers; cover and let stand 24 hours. Drain
well.

Rinse cucumber mixture several times in cold water; drain well. Remove
and discard garlic. Pack cucumber mixture into hot sterilized jars,
leaving 1/4 inch headspace.

Combine sugar, vinegar, and mustard seeds in a large saucepan; bring to a
boil. Pour over cucumber mixture in jars, leaving 1/4 inch headspace.
Remove air bubbles with non-metal spatula, sliding it down the side of the
jar between the food and the jar, pressing back gently to allow bubbles to
escape. Wipe jar rims.

Cover at once with metal lids, and screw on bands. Process in
boiling-water bath 15 minutes. Let cool completely.

This recipe yields 8 pints.




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