Ingredients:
8 pounds 3 to 4-inch pickling cucumbers
1/3 cup canning or pickling salt
4 1/2 cups sugar
3 1/2 cups vinegar
2 teaspoons celery seed
1 tablespoon whole allspice
2 tablespoons mustard seed
1 cup pickling lime
––––––––
Directions:
Wash cucumbers and cut 1/16 inch off the blossom end and discard. Leave 1/4 inch of stem attached. Slice or cut into strips if wanted.
Place cucumbers in a bowl and sprinkle with 1/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate three to four hours, adding more ice as needed. Drain well.
Combine sugar, vinegar, celery seed, allspice and mustard seed in a 6-quart kettle and heat to boiling.
For a hot pack - Add cucumbers and heat slowly until solution returns to a boil. Stir occasionally to heat evenly. Fill jars, leaving 1/2 inch headspace.
For a raw pack - Fill jars with cucumber and leave 1/2 inch headspace. Add hot pickling syrup and leave 1/2 inch headspace. Seal and process with the low-temperature pasteurization method or according to the table below.
Pack Style |
Jar Size |
0-1,000 ft. Altitude |
1,001-6,000 ft. Altitude |
Above 6,000 ft. Altitude |
Hot |
Pints or Quarts |
5 minutes |
10 minutes |
15 minutes |
Raw |
Pints |
10 minutes |
15 minutes |
20 minutes |
Raw |
Quarts |
15 minutes |
20 minutes |
25 minutes |