| 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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