Yummy pickle recipe

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Yummy cucumber sandwich pickle recipe (canned)

Ingredients to make 6 pints of canned sandwich pickles:

• 4 lbs.   Pickler cucumbers 4”+ sliced ¼” thick

• 1 cup   Kosher canning salt ( courser than table)

• 1 gallon   Water

   **the cooking liquid

• 6 cups white distilled vinegar

• 6 cups water, this is discarded after cooking slices

   ***the canning juice

• 2 cups  brown sugar

• 2 cups  white sugar

• 1 tsp.   celery seed

• 1 tsp.  mustard seed

• 1 tsp.  turmeric

• 4 cups white distilled vinegar

• 2 cups water

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How to make pickles:  Put cuke slices in large stock pot, salt and add the 1 gallon of cold water. Let stand for 2-3 hours. Drain thoroughly.  Combine cooking liquid, bring to boil, add cuke slices, simmer 8 minutes, stir, but keep your face away, the vinegar vapors will burn your nose. Drain thoroughly and discard cooking liquid. Combine the canning juice in the same stock pot, leave the cukes in a strainer until the juice starts to boil add cuke slices to bring to full boil. Remove, pack jars using a slotted spoon, top with remaining juice, Leaving ¼ head space. Boil bath can pints for 10 minutes.This recipe is from the canning bible the “BALL Blue book”, and I hate to say it but, there is always left over canning juice. I think we should all comment to “Ball” to write us a new updated edition. 

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Be well, eat fresh and thank you for the visit!

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