Canning Recipes

Pickle Sticks -- Sweet
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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8 pounds pickling cucumbers - (3" to 4")
1/3 cup canning or pickling salt
4 1/2 cups sugar
3 1/2 cups vinegar, 5% acidity
2 teaspoons celery seed
1 tablespoon whole allspice
2 tablespoons mustard seed

These pickles may be canned as either strips or slices.

Wash cucumbers and cut off blossomed end. Slice or cut into strips.
Sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice.
Refrigerate 3 to 4 hours. Add more ice as needed.

Drain well. Combine sugar, vinegar, celery seed, allspice and mustard
seed in a 6-quart kettle. Heat to boiling.

Hot Pack: Add cucumbers and heat slowly until vinegar solution returns to
boil. Stir occasionally to make sure mixture heats evenly. Fill sterile
jars with cucumbers and cover with vinegar solution, leaving 1/2-inch
headspace. Adjust lids. Process in boiling waterbath canner; 5 minutes
for pints or quarts.

Raw Pack: Fill jars, leaving 1/2-inch headspace. Add hot vinegar
solution, leaving 1/2-inch headspace. Adjust lids and process in a
boiling waterbath; 10 minutes for pints or 15 minutes for quarts. (Add 5
minutes at altitudes of 1,001-3,000 feet; 10 minutes at 3,001-6,000 feet;
or 15 minutes above 6,000 feet.)

Store jars of processed pickles 4 to 5 weeks to develop ideal flavor.

This recipe yields 7 to 9 pints.

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