Jane's Hillside Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 9 pints | |||||||||
| INGREDIENTS: | ||
| 18 cups thinly sliced cucumbers | 3 tablespoons pickling salt | 6 cups brown sugar |
| 6 cups cider vinegar | 3 tablespoons mixed pickling spices | 1 teaspoon ground cinnamon |
| 1 teaspoon ground cloves | ||
| 1 | Sprinkle the cucumbers with salt and let stand for 3 hours. Drain well. |
| 2 | In a medium-sized saucepan, combine the sugar, vinegar, and spices. Bring to a boil. Add cucumbers and heat to boiling. |
| 3 | Pack the cucumbers into hot, sterilized pint jars, and cover with boiling hot brine, leaving 1/2 inch headspace. Seal. |
| 4 | Process in a boiling-water-bath canner for 10 minutes. |