From the Pennsylvania Dutch Cookbook
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)
1 Tablespoon tumeric (my addition)
Wash and peel cucumbers; cut in halves, lengthwise, and remove seeds. Let stand for 12 hours or overnight in a brine made of teh salt and water. Drain cucumbers. Bring sugar, vinegar, and spives (tied in a cheesecloth bag) to a boil and add cucumbers. Cook until cucumbers begin to look transparent but are still crisp. Fill sterilized jars with cucumbers, pour the hot sirup over them adn seal.
About 3 quarts
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