With all of the cucumbers we picked from our garden, not only was I able to make a Dill Pickle Recipe, but I also made this pickle recipe for Cucumber Sandwich Pickles. They are sweeter than dill pickles, but they still taste good. We’ll be adding these pickles to our hamburgers.
| Cucumber Sandwich Pickles | Print |
Author: Lisa Park
This recipe makes about 3 pints.
Ingredients
- 2 pounds cucumbers, cut into slices
- ½ cup salt
- 3 quarts water, divided
- 5 cups vinegar, divided
- 1 cup brown sugar
- 1 cup granulated sugar
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- ½ teaspoon turmeric
Instructions
- Slice cucumbers and place them in a large bowl.
- Combine salt and 2 quarts water in a different bowl and stir. Pour it over the cucumbers. Let the cucumbers stand 2-3 hours.
- Drain, then rinse and drain thoroughly.
- Fill the water bath canner with hot water and start to heat it up. Prepare jars by washing and rinsing them. Leave them in hot water in your sink until you need them.
- Fill a medium-size pan hot water and place on the stove to simmer. Place lids in the simmering water (not boiling) and keep them there until needed.
- In a large pot, combine 3 cups vinegar and 3 cups water and bring it to a boil. Add cucumbers and simmer about 8 minutes. Drain and discard the liquid. Set the cucumbers aside.
- In a large pot, combine 2 cups vinegar, 1 cup water, brown sugar, sugar, celery seed, mustard seed, and turmeric. Simmer for 10 minutes. Add the drained cucumbers and bring to a boil.
- Take a hot jar from the hot water in the sink. Pack hot pickles and liquid into hot jars leaving ½ inch headspace.
- Run a nonmetallic spatula between pickles and jar to release any air bubbles. Wipe the top and threads of jar with a clean, damp cloth. Remove one lid from the simmering water with tongs and place it flat on top of the jar so the sealing compound is against the jar. Screw a band down firmly.
- As each jar is filled, stand it on the rack in the canner of hot, not boiling, water. Once the rack is full, lower it into the canner. The water should cover the jars 1 to 2 inches. Add more hot water if necessary. Place the cover on the canner, and bring the water to a boil. Process pints 10 minutes at a gentle but steady boil.
- Remove jars from canner and set on a cloth on the counter. Place the jars several inches apart from each other. Do not retighten bands. Allow to cool about 12 hours. Remove bands and test seal. Wipe off the outside of the jar, label and date the top, and then store jars in a dry, dark, and cool place.
Other articles you might be interested in reading:
- Zesty Salsa
- Canning Tomatoes
- Canning Peaches
- Freezing Peaches
- Canning Jam
- Dill Pickles
- Cucumber Sandwich Pickles
- Bottled Apple Pie Filling
- Freezing Fresh Herbs
- Preserving Onions from the Garden
- Preserving Bell Peppers from the Garden
- Preserving Zucchini from the Garden
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