Spicy Chips (pickles)


Serves: 4
Total Calories: 622

Ingredients

4 pounds pickling cucumbers small, sliced 1/3 - to 1/2 -inch thick
6 dill weed large sprigs fresh
2 1/2 quarts water
1/2 cup salt
3 cups sugar
1 1/2 cups cider vinegar
Pickling spice
Astringent lump alum

Directions:

In large crock, layer cucumbers with dill. Combine water and salt and pour over cucumbers cover. Weigh down and let stand 5 days. Rinse with cold water and dry pack into sterilized pint jars. Combine sugar and vinegar, heating just enough to dissolve sugar. Fill jars with syrup to within 1/2 -inch of top. Into each jar, put 1/2 teaspoon pickling spice and alum the size of a pea. Seal and process in boiling water bath for 5 minutes.

Note: Add 1 minute to processing time for each 1,000 feet above sea level.

Nutritional Facts:

Serves: 4
Total Calories: 622
Calories from Fat: 0

This Spicy Chips (pickles) recipe is from the More Family Favorites Cookbook. Download this Cookbook today.




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