INGREDIENTS

INSTRUCTIONS

(If packed whole, use cucumbers of uniform size)  Can be canned whole,
in strips, or in slices.  Yield: About 5 to 9 pints  Procedure: Wash
cucumbers. Cut 1/16-inch slice off blossom end and  discard, but leave
1/4-inch of stem attached. Place whole cucumbers  in suitable 1-gallon
container. Add 1/4 cup canning or pickling salt  to 2 quarts water and
bring to a boil. Pour over cucumbers. Add  suitable cover and weight.
Place clean towel over container and keep  the temperature at about 70
degrees F.  On the third and fifth days, drain salt water and discard.
Rinse  cucumbers and rescald cover and weight. Return cucumbers to
container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour
over cucumbers. Replace cover and weight, and re-cover with clean
towel. On the seventh day, drain salt water and discard. Rinse
cucumbers and rescald containers, cover, and weight. Slice or strip
cucumbers, if desired, and return to container. Place celery seed and
pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4
cups vinegar in a saucepan. Add spice bag, bring to a boil and pour
pickling solution over cucumbers. Add cover and weight, and re-cover
with clean towel.  On each of the next six days, drain syrup and spice
bag and save. Add  1/2 cup sugar each day and bring to a boil in a
saucepan. Remove  cucumbers and rinse. Scald container, cover, and
weight daily. Return  cucumbers to container, add boiled syrup, cover,
weight, and re-cover  with towel.  On the 14th day, drain syrup into
saucepan. Fill sterile pint jars  (for more information see "Jars and
Lids") or clean quart jars,  leaving 1/2-inch headspace. Add 1/2 cup
sugar to syrup and bring to  boil. Remove spice bag. Pour hot syrup
over cucumbers, leaving  1/2-inch headspace. Adjust lids and process
according to the  recommendations in Table 1 or use low-temperature
pasteurization  treatment. (For more information see "Low-Temperature
Pasteurization  Treatment".) Table 1. Recommended process time for
14-day Sweet  Pickles in a boiling-water canner.  Style of Pack: Raw.
Jar Size: Pints. Process Time at Altitudes of 0 -  1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min. Above 6,000 ft: 15 min.  Style of Pack: Raw.
Jar Size: Quarts. Process Time at Altitudes of 0  ~ 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min. Above 6,000 ft: 20 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4333
Calories From Fat: 37
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 23.4mg
Potassium: 78mg
Carbohydrates: 1108.6g
Fiber: 2.2g
Sugar: 1097.8g
Protein: 2.5g