Source:

Shirley Rosiek

Serves/Makes:7 or more pints

Ingredients

• 10 medium cucumbers OR
• 20 smaller cucumbers
• 8 cups (1900 ml) sugar
• 2 tbsp (30 ml) mixed pickling spice[loose]
• 4 tsp (20 ml). canning salt
• 4 cups (950 ml) white vinegar

Preparation

• Wash and cover whole cucumbers with boiling water.
• Let stand over night.
• Drain.Repeat for 3 more days. (Freshly boiled water each day).
• On 5th day drain; discard water.
• Cut pickles into bite size pieces, return to jar.
• Combine remaining ingredients.
• Bring to boil and pour over chunks in gallon jar.
• Let stand 2 more days.
• Drain liquid into sauce pot,bring to boil.
• Place chunks into sterlized jars.
• Add boiled liquid to half inch from top.
• Seal with sterilized lids.
• Process in hot water bath for 5 minutes.
• Start counting time when jars are placed in hot water.

Comments

This may sound complicated, however it takes only a few minutes per day and the pickles are well worth the effort.