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Icicle Pickles II

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsA
    MineralsSelenium, Natrium, Magnesium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 3 lbs 1362g / 48oz Pickling cucumbers

    2. 6 lbs 2724g / 96oz Onions - (to 7) - peeled, quartered (small)

    3. 6 Celery pieces - (to 7)

    4. 1 tablespoon 15ml Mustard seed

    5. 4 cups 948ml White vinegar

    6. 2 1/2 cups 495g / 17oz Granulated sugar

    7. 1/4 cup 59ml Pickling salt

    8. 1 cup 237ml Water

    Instructions Jump to Ingredients ↑

    1. Wash cucumbers, cut lengthwise into eighths. Soak in ice water 3 hours. Drain, pack into clean jars. Add 1 onion, 1 piece celery and 1/2 teaspoon mustard seed to each jar.

    2. Combine vinegar and remaining ingredients, heat to boiling. Pour vinegar solution over cucumbers to within 1/2-inch of top, making sure vinegar solution covers cucumbers. Cap each jar at once.

    3. Process 10 minutes in boiling water bath.

    4. This recipe yields 6 to 7 pints.

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