Preparation:
Recipe by: Southern Living
Preparation Time: 0:30
Place cucumbers in a large bowl; sprinkle with salt. Cover
and let stand 3 hours. Drain well. Combine 3 cups vinegar,
1 quart water, and turmeric in a large Dutch oven; bring to
a boil, and pour over cucumbers. Cover and let stand until
cooled to room temperature. Drain and rinse cucumbers.
Drain again. Combine 1 quart vinegar, 1 cup water, and 2
cups sugar in a Dutch oven. Tie spices in a cheesecloth
bag, and add to vinegar mixture. Bring to a boil; reduce
heat and simmer, uncovered, 15 minutes. Pour mixture over
cucumbers. Let stand at least 12 hours in a cool place.
Drain syrup from cucumbers into a Dutch oven. Add brown
sugar, and bring to a boil. Pack cucumbers into hot
sterilized jars, leaving 1/4-inch headspace. Pour boiling
syrup over cucumbers, leaving 1/4-inch headspace. Remove
air bubbles; wipe jar rims. Cover at once with metal lids,
and screw on bands. Process in boiling-water bath 10
minutes. |
