|Sweet Pickle Chips II|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
4 pounds small pickling cucumbers
=== BRINING SOLUTION ===
1 quart distilled white vinegar
3 tablespoons pickling salt
1 tablespoon mustard seed
1/2 cup sugar
=== CANNING SYRUP ===
1 2/3 cups distilled white vinegar
3 cups sugar
1 tablespoon whole allspice
2 1/4 teaspoons celery seed
Wash cucumbers, remove any blemishes, nip off stems and blossom ends and
cut crosswise into 1/4-inch-thick slices.
In large enameled or stainless steel kettle, mix together ingredients for
brining solution and add cut cucumbers. Cover and simmer until cucumbers
change from bright to dull green (about 5 to 7 minutes). Meanwhile,
combine canning syrup ingredients in enameled kettle and bring to boil.
Drain cucumber slices and pack them, still piping hot, in hot 1-pint
canning jars. Cover them with very hot syrup, leaving 1/2-inch headroom.
Run a chopstick or nonmetal spatula around insides of jars to remove air
bubbles. Adjust lids. Pack and add hot syrup to 1 jar at a time,
returning syrup kettle to low heat between filling and capping each jar,
so syrup doesn't cool.
Process filled and capped jars in hot water bath for 10 minutes. Remove
jars immediately and let sit on counter until cool. Press middle of each
cap; if it does not bounce back, jar is sealed. If it does pop back,
either store jar in refrigerator and eat soon, or reprocess with new cap.
This recipe yields ??
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