Tuesday, July 6, 2010


I’m so thankful for friends who are willing to share their harvest…
and their canning know-how.
To my delightful surprise, I learned how simple pickling can be…
and how much tastier than store bought.  It makes them worth the effort.  Really!

Friend’s Sweet Pickle Recipe:
4 quarts cucumbers, sliced
1.5 cups onions, chopped
1/3 cup salt
3.5 cups pure evaporated cane sugar
1.5 tea. tumeric
1.5 tea. celery seed
2 T mustard seed
3 cups apple cider vinegar

Combine cucumbers and onions (mix well). Pour salt on top plus enough ice cubes to cover the top.  Let stand 3 hours.  Then rinse thoroughly. 
In a large pot, combine sugar, spices, and vinegar.  Add cucumber and onions.  Bring to a boil for 5 minutes.
Place pickle mixture in clean (hot) quart jars and seal with lids.  Place jars in boiling water to cover.  Boil 10 minutes.  Remove with long tongs and let cool. 


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