| 3 | pounds pickling cucumbers, 3-4 inches long |
| 4 | medium onion, thinly sliced |
| 1/2 | cup kosher salt, Canning or Pickling Salt |
| 6 | cups water |
| 3 | cups cider vinegar, 5% acidity |
| 2 | cups firmly packed brown sugar |
| 2 | tablespoons mustard seeds |
| 1 | teaspoon celery seed |
| 1 | teaspoon ground cloves |
| 1 | teaspoon tumeric |
| |
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.
Wash cucumbers and remove 1/16-inch from blossom end. Cut into ¼-inch slices and measure 10 cups. Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand for 2 hours. In a 6- to 8-quart saucepot, combine vinegar and remaining ingredients. Bring to a boil, stirring occasionally. Drain vegetables; rinse; drain again. Add vegetables to vinegar mixture and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
Process 10 minutes in a boiling water canner.
Yield: about 4 to 5 pints.
For altitude adjustment increase processing as indicated below:
1,001 - 3,000 ft………...5 minutes
3,001 - 6,000 ft……….10 minutes
6,001 - 8,000 ft……….15 minutes
8,001 - 10,000 ft……...20 minutes
Nutrition Facts
Amount Per Serving:
Calories 2048 - Calories from Fat 83
Percent Total Calories From: Fat 4%, Protein 3%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 56363mg, Total Carbohydrate 478g, Dietary Fiber 10g, Sugars 0g, Protein 13g, Vitamin A 640 units, Vitamin C 66 units, Calcium 0 units, Iron 25 units
Related Items
| 1 | gallon tomato, peeled, and chopped |
| 2 | green bell peppers, large-chopped |
| 8 | hot peppers, chopped |
| 3/4 | cup vinegar |
| 3/4 | cup sugar |
| 1 1/2 | tablespoons salt |
Mix together and cook 45 minutes. Put in hot steralized jars. Seal and process in hot water bath for 10 minutes
Nutrition Facts
Amount Per Serving:
Calories 1568 - Calories from Fat 95
Percent Total Calories From: Fat 6%, Protein 8%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 10755mg, Total Carbohydrate 335g, Dietary Fiber 26g, Sugars 0g, Protein 33g, Vitamin A 57578 units, Vitamin C 1754 units, Calcium 0 units, Iron 18 units
Related Items
| 4 | pounds pickling cucumbers |
| 3 1/3 | tablespoons kosher salt |
| 1 1/2 | tablespoons mustard seeds |
| 1 1/2 | tablespoons black peppercorns |
| 2 | tablespoons garlic, chopped |
| 1 1/2 | tablespoons dill seeds, or fresh dill heads |
| bay leaf | |
| 3 | cups water |
| 3 | cups white vinegar |
| |
Wash cucumbers & remove blossom ends. Combine kosher salt, mustard seeds, black peppercorns, chopped garlic, dill seeds, water & vinegar in a saucepan. Heat to boiling. Pack hot, sterilized jars with cucumbers, whole or spears, & top with a bay leaf & sprig of dill head, if used instead of seeds. Fill jar with brine leaving 1/4 inch headspace. Seal. Submerge jars in a boiling water bath for 10 minutes. Turn heat off when all jars are in canner. Be sure jars are covered with boiling water. Remove at once when 10 minutes are up. Ready to eat in 2-3 weeks. Yield 2-3 quarts. You can also use this recipe for green tomatoes, okra or peppers.( Mimi's Note: I've found that if you have hard water, as I do, using bottled, distilled water keeps the pickles from coming out soft. Actually, I read this somewhere and tried it, it worked!)
Nutrition Facts
Amount Per Serving:
Calories 614 - Calories from Fat 73
Percent Total Calories From: Fat 12%, Protein 12%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 23481mg, Total Carbohydrate 117g, Dietary Fiber 15g, Sugars 0g, Protein 18g, Vitamin A 970 units, Vitamin C 98 units, Calcium 0 units, Iron 13 units
Related Items
None
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