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CANNING RECIPE:
Sweet Pickle Slices

1 -cups pickling salt
4-5lbs of 3-4inch pickling cucumbers, washed
6-cups sugar
4-cups vinegar
-cup prepared horseradish
8-inches cinnamon stick
-tsp celery seed


Stir pickling salt into 10-cups boiling water; pour over cucumbers in a large non-metallic container
Cool
Cover with a weighted plate to keep cucumbers in brine
Let stand 7 days
Drain
Cover cucumbers with hot water; let stand 24 hrs
Drain
Cover cucumbers again with hot water; let stand 24 hrs
Drain
Slice cucumbers and return to container
Mix remaining ingredients; bring to a boil
Slowly pour over cucumbers
Cool; cover
Let stand overnight
Each morning for 4 days, drain cucumbers, reserving liquid
Reheat the liquid; pour over cucumbers
Cool; cover each time
On the fifth day, remove the cinnamon; bring liquid to a boil

Water-Bath Canning
Pack cucumbers and liquid into hot, clean pint jars, leaving -inch headspace
Wipe rims; adjust lids
Process in boiling water bath for 10 minutes for pints (start timing when water boils)

Makes 7-8 pint

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