| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Baltimore |
Pickles |
1 |
Batch |
INGREDIENTS
| 8 |
qt |
Cucumbers |
| 4 |
c |
Vinegar |
| 2 |
ts |
Pickling spice |
| 8 |
c |
Sugar |
| 5 |
ts |
Salt |
|
|
— Mary B. Harry |
|
|
Baltimore, MD |
INSTRUCTIONS
Place cucumbers in a crock; pour boiling water over to cover each day for
four days. Use fresh water each day. Keep crock covered and cool. On the
fifth day, cut cucumbers into 1/2" to 3/4" pieces. Mix other ingredients
and bring to a boil. Pour over cut-up cucumbers in crock. Reheat this
syrup each day for four days and pour over cucumbers. Keep covered and cool
at all other times.
Pack cucumbers in jars and fill with heated syrup, leaving 1/2" headspace,
then seal.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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