Mark Errington

Sweet Cucumber Pickles

Makes about 5 pints

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

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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.