Mark's Locksmith

Makes about 5 pints

Description

Recipe Notes  
Ingredients
3 lbs cucumber rained
1 1/2 lbs of sugar
2 sticks of cinnamon
1 Tbsp of ginger root
1 Tbsp of whole cloves
1 Tbsp of mace
2 pints of vinegar  

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Directions

Remove cucumbers from brine and desalt. To desalt: salted cucumbers can be soaked in cold water. Use 3 or 4 times as much water as cucumbers. Change the water every 8 hours. Stir the cucumbers occasionally. The salt should be removed in a 24 hr period. Place the "desalted" cucumbers into your favorite pickling solution. Dissolve sugar in vinegar, add spices tied loosely in cheesecloth. Bring to a boil, add drained cucumbers and boil 3 minute. Pour into a container and allow to stand for 3 days. Each morning drain off liquid, bring to a boil and pour over cucumbers. Pack the cucumbers in hot pints jars, leaving 1/4 inch head space. Heat vinegar solution to boiling and cover the cucumbers, leaving 1/4 inch head space. Remove spice bag. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Cool and store pickles.

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