Sweet Pickle Sticks |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 9-15 medium-sized cucumbers (about 4-1/2 inches long) | 6 cups boiling water | 2-1/3 cups white vinegar |
| 1-1/4 cups sugar | 3 tablespoons picking salt | 1 tablespoon celery seeds |
| 3-1/4 teaspoons turmeric | 3/4 teaspoon mustard seeds | |
| 1 | Select fresh, firm cucumbers. Wash and cut into sticks. Pour boiling water over them and let them stand overnight. |
| 2 | The next day, drain the cucumbers and pack them solidly into hot, sterilzed pint jars. |
| 3 | Combine the remaining ingredients and boil for 5 minutes. Pour the syrup over the cucumbers, leaving 1/2 inch headspace, and seal. |
| 4 | Process in a boiling-water bath canner for 10 minutes. |