Preparation:
Scrub the cucumbers; put them in a large dishpan or crock and cover them
with boiling water. Let stand for 24 hours. On day 2 drain them, then cover
them again with fresh boiling water. Repeat process on day 3 and
4. On day 5 drain the pickles, then cut them into 1/4" slices. Combine
the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced
pickles.
On day 6 drain the syrup into a saucepan, bring to a boil and pour over
the pickles once again. Repeat the process on day 7, then spoon the pickles
and syrup into hot steralized jars and seal. |
