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INGREDIENTS

1 c Water
About 4-5 inches
2 c Sugar
3 c Vinegar (5% acidity)
1 qt Vinegar (5% acidity)
1 tb Ground turmeric
1 pn Fresh gingerroot (1-inch)
1 qt Water
1 ts Cloves
24 sm Cucumbers/ sliced; 1/4"
1/2 c Pickling salt
2 c Brown sugar; firmly packed
1 tb Mustard seeds
2 Cinnamon sticks (3-inch)

Servings

INSTRUCTIONS

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. Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn] Gilliland) on May 01, 1997

NOTES

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Cucumber Chips

1 c Water
 About 4-5 inches
2 c Sugar
3 c Vinegar (5% acidity)
1 qt Vinegar (5% acidity)
1 tb Ground turmeric
1 pn Fresh gingerroot (1-inch)
1 qt Water
1 ts Cloves
24 sm Cucumbers/ sliced; 1/4"
1/2 c Pickling salt
2 c Brown sugar; firmly packed
1 tb Mustard seeds
2 Cinnamon sticks (3-inch)

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.    Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn]  Gilliland) on May 01, 1997

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 32 Servings

Calories: 175
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1747.9mg		60 %
Potassium 8.5mg		0 %
Total Carbohydrate 37.7g		11 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 37.6g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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