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Spicy Chips (pickles) |
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Serves: 4 Print this Recipe4 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cherry Jelly Sour Cherry Jam Spicy Chips (pickles) |
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