Pennyslvania Dutch Cookbook
Page 59
12 large ripe cucumbers
1/2 cup coarse salt
4-1/2 cups water
6 cups sugar
1 quart vinegar
2 Tablespoons yellow mustard seed
1 Tablespoon whole cloves
1 3-inch stick cinnamon (1 Tablespoon ground)
Wash and peel cucumbers; cut in halves, lengthwise, and remove seeds. (My notes: I slice smaller cukes into rounds and add sliced onion as well). Let stand for 12 hours, or overnight in a brine made of the salt and water. Drain cucumbers. Bring sugar, vinegar, and spices (tied in a cheesecloth bag) (my note I leave them in whole) to a boil and add cucumbers. Cook until cucumbers begin to look transparent but are still crips. Fill sterilized jars with cucumbers, pour tehhot sirup over them adn seal.
About 3 quarts.
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