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Cucumber Sandwich Pickles

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ready in: 2-5 hrs
serves/makes:   3 pints

recipe id: 120805
cook method: stovetop

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2 pounds cucumbers (3 to 4 inch size), cut into 1/4 inch slices
1/2 cup canning salt
3 quarts water, divided
5 cups vinegar, divided
1 cup brown sugar
1 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon turmeric


Put slices in a clean pickling container. Sprinkle salt over cucumbers; add 2 quarts water; let stand 2 to 3 hours. Drain; rinse and drain thoroughly. Discard liquid.

Combine 3 cups vinegar and 3 cups water; bring to a boil. Add cucumbers, simmer about 8 minutes. (Cucumbers should not become soft). Drain well,discard liquid.

Combine 2 cups vinegar and 1 cup water with remaining ingredients; simmer 10 minutes. Add drained cucumbers, bring to a boil.

Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

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Nutritional data has not been calculated yet.

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