Rosalie Robison Risk
Cut 7 pounds cucumbers into ¼” slices. (If too large, peel, cut in half and seed.) Put into crock or large plastic Tupperware bowl. Cover with a solution of 2 cups hydrated lime (in canning section of grocery store) in 2 gallons of water. Cover tightly and let stand 12-18 hrs, stirring with hands, or if it has tight cover, tip up and down, to mix lime solution often. Rinse thoroughly with clear water to remove lime and let stand in clear, cold water at least 4 hours.
In the meantime, make syrup:
2 quarts vinegar, full strength
5 to 5 ¼ lbs sugar
Combine in spice bag: 2 teaspoons each; celery seed, mustard seed and whole cloves. Bring solution to boil, add spice bag and 2 ½ - 3 tsp salt. Let syrup cool. Add drained cucumbers to cold syrup and let stand overnight. Bring to boil and simmer 25 minutes or until cucumbers are transparent. Spoon cucumbers carefully into hot sterile wide mouth quart jars. Pour boiling syrup over them. Seal. Turn jar upside down for 5 minutes to make tight seal.
Source: Recipe on back of lime bag. Mom and Dad always made lots of these. We love them.
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