Michigan State University Extension
Preserving Food Safely - 01600130


7 lb. cucumbers (1-1/2 inch or less)                        
1/2 cup canning or pickling salt                            
8 cups sugar                                                
6 cups vinegar (5% acidity)                                 
3/4 tsp. turmeric                                           
2 tsp. celery seeds                                         
2 tsp. whole mixed pickling spice                           
2 cinnamon sticks                                           
1/2 tsp. fennel (optional)                                  
2 tsp. vanilla (optional)                                   

     YIELD:   6 to 7 pints                                  

     PROCEDURE:   Wash  cucumbers.  Cut  1/16-inch slice off
blossom  end  and  discard,  but   leave  1/4-inch  of  stem
attached.  Place cucumbers in large container and cover with
boiling water.  Six to 8  hours  later  (on the  second day)
drain  and  cover  with  fresh  boiling water.  On the third
day, drain  and  prick cucumbers with a table fork.  Combine
and bring to boil 3 cups vinegar, 3 cups sugar, turmeric and
spices.  Pour  over  cucumbers.  Six to 8 hours later, drain
and  save  the  pickling syrup.  Add  another 2 cups each of
sugar and vinegar to  the  syrup and  heat to boiling.  Pour
over pickles.  On the fourth day, drain and save syrup.  Add
another 2 cups sugar  and  1 cup vinegar to the syrup.  Heat
to boiling and pour over  pickles.  Drain and  save pickling
syrup 6 to 8 hours later.   Add 1 cup sugar and  2 teaspoons
vanilla to the syrup and heat to boiling.  Fill  hot sterile
pint  jars with  pickles  and  cover with hot syrup, leaving
1/2-inch headspace.  Adjust lids  and  process as  below, or
use  the  low-temperature   pasteurization  treatment  ( see
directions following boiling water canner processing times).

               PICKLES IN A BOILING-WATER CANNER            

                   Process Time at Altitudes of             

of          Jar    0-          1001-       6001-            
Pack        Size   1000 ft.    6000 ft.    8000 ft.         

Raw         Pints  5 min.      10 min.     15 min.          

Low-Temperature Pasteurization Treatment for Processing     


   The  following  treatment  results  in a  better  product
texture, but must  be  carefully  managed to avoid  possible
spoilage.  Place jars  in a canner filled half way with warm
(120 to 140  degrees Fahrenheit) water.  Then, add hot water
to a level 1  inch above  jars.  Heat  the water enough   to
maintain 180 to 185 degrees Fahrenheit water temperature for
30 minutes.  Check with a candy or jelly thermometer  to  be
certain that the water temperature is  at least  180 degrees
Fahrenheit  during  the  entire  30  minutes.   Temperatures
higher  than 185 degrees Fahrenheit  may  cause  unnecessary
softening  of pickles.                                      

STERILIZATION OF EMPTY JARS                                 
   To sterilize empty jars, place them right side up  on the
rack in  a boiling-water  canner.  Fill  the canner and jars
with hot (not boiling) water to 1 inch above the tops of the
jars.  Boil 10 minutes at altitudes  of less than 1000 feet.
At  higher  elevations, boil 1  additional  minute  for each
additional  1000  feet  elevation.  Remove  and   drain  hot
sterilized jars one at a time as filled.                    

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