Sweet Pickle Chips
Nutrition
Calories: 53.64 kcalCarbohydrates: 13.96 gProtein: 0.38 gFat: 0.13 gSaturated Fat: 0.02 gSodium: 328.38 mgFiber: 0.3 gVitamin A: 1.318 IUCalcium: 12.08 mgIron: 0.31 mg
Ingredients
- 4 lbs pickling cucumbers 3 to 4 inches long
- 1 quart distilled white vinegar
- 3 tbsp salt
- 1 tbsp mustard seed
- 1/2 cup sugar
- 1-2/3 cups distilled white vinegar
- 3 cups sugar
- 1 tbsp whole allspice
- 2-1/4 tsp celery seed
Instructions
- Wash the cucumbers, remove any blemishes, nip off the stems and blossom ends, and cut them crossways in 1/4-inch-thick slices.
- In a large enameled or stainless steel kettle, mix together the ingredients for the brining solution; add the cut cucumbers. Cover and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes).
- Meanwhile have ready the canning syrup ingredients heated to the boil in an enameled kettle.
- Drain the cucumber slices and pack them, while still piping hot, in hot 1-pint canning jars.
- Cover them with very hot syrup, leaving 1/2 inch of headroom. Remove air bubbles, and adjust lids. Pack and add the hot syrup to one jar at a time, returning the syrup kettle to low heat between filling and capping each jar, so the syrup doesn't cool.
- Process filled and capped jars in a Hot-Water Bath (185 F/85 C) for 10 minutes. Remove jars and complete seals if necessary.