Cucumber Chips Recipe

Cucumber Chips Recipe

Yield: 32 Servings
Recipe by luhu.jp

Ingredients:
24 small: Cucumbers/ sliced, 1/4" thick
About 4-5 inches,
1/2 cup: Pickling salt,
3 cup: Vinegar, 5% acidity
1 quart: Water,
1 tbsp: Ground turmeric,
1 quart: Vinegar, 5% acidity
1 cup: Water,
2 cup: Sugar,
2: Cinnamon sticks, 3-inch
1 pinch: Fresh gingerroot, 1-inch
1 tbsp: Mustard seeds,
1 tsp: Whole cloves,
2 cup: Brown sugar, firmly packed

Directions:

Recipe by: Southern Living Preparation Time: 0:30 Place cucumbers in a
large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain
well. Combine 3 cups vinegar, 1 quart water, and turmeric in a large
Dutch oven; bring to a boil, and pour over cucumbers. Cover and let
stand until cooled to room temperature. Drain and rinse cucumbers.
Drain again. Combine 1 quart vinegar, 1 cup water, and 2 cups sugar
in a Dutch oven. Tie spices in a cheesecloth bag, and add to vinegar
mixture. Bring to a boil; reduce heat and simmer, uncovered, 15
minutes. Pour mixture over cucumbers. Let stand at least 12 hours in
a cool place.

Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and
bring to a boil. Pack cucumbers into hot sterilized jars, leaving
1/4-inch headspace. Pour boiling syrup over cucumbers, leaving
1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once
with metal lids, and screw on bands. Process in boiling-water bath
10 minutes. Yield: 4 pints.


Source from luhu.jp