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Cucumber Sandwich Pickles
Ingredients
- 2 pounds 3-4 inch cucumbers, cut into 1/4 in slices
- 1/2 cup canning salt
- 3 Quarts water, divided
- 5 Cups vinegar, divided
- 1 Cup brown sugar
- 1 Cup sugar
- 1/2 t celery seed
- 1/2 t mustard seed
- 1/2 t turmeric
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Directions
- Put cucumber slices in a clean pickling container. Sprinkle salt over cucumbers; add 2 quarts water; let stand 2-3 hours. Drain, rinse, and drain thoroughly. Discard liquid. Combine 3 cups vinegar and 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft.) drain well, discarding liquid. Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers. Bring to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 headspace. Remove air bubbles. Adjust two piece caps. Process 10 minutes in a boiling water canner.
- Yield about 3 pints
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