Recipe - Cucumber Chips

24 small Cucumbers/ cut or sliced up ; 1/4"
thick
About 45 inches
One half cup Pickling salt
3 cup Vinegar (5% acidity)
1 qt Water
1 tablespoon Ground turmeric
1 qt Vinegar (5% acidity)
1 cup Water
2 cup Sugar
2 Cinnamon sticks (3inch)
1 pn Fresh gingerroot (1inch)
1 tablespoon Mustard seeds
1 teaspoon Whole cloves
2 cup Brown sugar; firmly packed

Recipe by: Southern Living Preparation Time: 0:30 Place cucumbers in a
large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well.
Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven;
bring to a boil, and pour over cucumbers. Cover and let stand until cooled
to room temperature. Drain and rinse cucumbers. Drain again. Combine 1
quart vinegar, 1 cup water, and 2 cups sugar in a Dutch oven. Tie spices in
a cheesecloth bag, and add to vinegar mixture. Bring to a boil; reduce heat
and simmer, uncovered, 15 minutes. Pour mixture over cucumbers. Let stand
at least 12 hours in a cool place.

Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and bring
to a boil. Pack cucumbers into hot sterilized jars, leaving 1/4inch
headspace. Pour boiling syrup over cucumbers, leaving 1/4inch headspace.
Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw
on bands. Process in boilingwater bath 10 minutes. Yield: 4 pints.

Posted to MMRecipes Digest V4 #123 by novmom@juno.com (Angela [lynn]
Gilliland) on May 01, 1997