These are 3 recipes that are from my Ball brand canning book called Blue Book. Thought they might help someone since it's the Cucumber Season.
Cucumber Sandwich Pickles
2pounds 3 to 4-inch cucumbers, cut into 1/4-inch slices
1/2 cup canning salt
2 quarts cold water
3 cups vinegar
3 cups water
1 cup brown sugar
1 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
2 cups vinegar
1 cup water
Sprinkle salt over cucumbers; add 2 quarts cold water & let stand 2 to 3 hours. Drain thoroughly. Combine 3 cups vinegar & 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid. Combine 2 cups vinegar & 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers. Bring to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints.
Dill Pickles Short Method
8pounds 4 to 6-inch cucumbers, cut into halves lengthwise
3/4 cup sugar
1/2 cup canning salt
1 quart vinegar
1 quart water
3 tablespoons mixed pickling spices Green or dry Dill (1 head per jar)
Combine sugar, salt, vinegar & water in a large sauce pot. Tie spices in a cheesecloth bag; add to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch head space; put a head of dill in each jar. Bring vinegar & water to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch head space. Adjust caps. Process pints & quarts 15 minutes in boiling bath. Yield about 7 pints.
Bread & Butter Pickles
4pounds 4 to 6-inch cucumbers, cut into thin slices
2pounds thinly sliced onions (about 8 small)
1/3 cup canning salt
3 cups vinegar
2 cups sugar
2 tablespoons mustard seed
2 teaspoons tumeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
Combine cucumber & onions slices in large bowl. Layer with salt & cover with ice cubes. Let stand 1 1/2 hours; drain & rinse. Place remaining ingredients in a large sauce pot & bring to a boil. Add drained cucumbers & onions & return to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yeild: about 7 pints.
Cucumber Sandwich Pickles
2pounds 3 to 4-inch cucumbers, cut into 1/4-inch slices
1/2 cup canning salt
2 quarts cold water
3 cups vinegar
3 cups water
1 cup brown sugar
1 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
2 cups vinegar
1 cup water
Sprinkle salt over cucumbers; add 2 quarts cold water & let stand 2 to 3 hours. Drain thoroughly. Combine 3 cups vinegar & 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft.) Drain well, discarding liquid. Combine 2 cups vinegar & 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers. Bring to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 pints.
Dill Pickles Short Method
8pounds 4 to 6-inch cucumbers, cut into halves lengthwise
3/4 cup sugar
1/2 cup canning salt
1 quart vinegar
1 quart water
3 tablespoons mixed pickling spices Green or dry Dill (1 head per jar)
Combine sugar, salt, vinegar & water in a large sauce pot. Tie spices in a cheesecloth bag; add to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch head space; put a head of dill in each jar. Bring vinegar & water to a boil. Pour hot liquid over cucumbers, leaving 1/4-inch head space. Adjust caps. Process pints & quarts 15 minutes in boiling bath. Yield about 7 pints.
Bread & Butter Pickles
4pounds 4 to 6-inch cucumbers, cut into thin slices
2pounds thinly sliced onions (about 8 small)
1/3 cup canning salt
3 cups vinegar
2 cups sugar
2 tablespoons mustard seed
2 teaspoons tumeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
Combine cucumber & onions slices in large bowl. Layer with salt & cover with ice cubes. Let stand 1 1/2 hours; drain & rinse. Place remaining ingredients in a large sauce pot & bring to a boil. Add drained cucumbers & onions & return to a boil. Pack hot into hot jars, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Yeild: about 7 pints.
