| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pickles, Vegetables, Jams | 7 | Servings | |
INGREDIENTS
| 7 | lb | Medium-sized cucumbers (about 3" long) |
| Boiling water | ||
| 1 | qt | Apple cider vinegar |
| 8 | c | Granulated sugar |
| 2 | tb | Salt |
| 2 | tb | Mixed pickling spices |
INSTRUCTIONS
Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water. Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water. Repeat process on day 3 and 4. On day 5 drain the pickles, then cut them into 1/4" slices. Combine the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced pickles. On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again. Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal. Makes about 7 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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