Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Sweet Gherkin Pickles
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- #120803
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
8 pounds cucumbers (1 1/2 inch to 2 1/2 inch size)
1/2 cup canning salt, divided
8 cups sugar, divided
6 cups vinegar, divided
1/2 teaspoon turmeric
2 teaspoons celery seed
2 teaspoons whole mixed pickling spices
2 cinnamon sticks
1/2 teaspoon whole allspice
directions
Wash cucumbers. Put cucumbers in a large, clean pickling container and cover with boiling water. let stand 8 hours or overnight.
On the second day, drain. Combine 6 quarts boiling water and 1/4 cup salt. Pour over cucumbers.
On the third day, drain. Prick cucumbers with a fork. Combine 3 cups sugar, 3 cups vinegar, remaining salt, and turmeric in a large sauce pot.
Tie whole spices in a spice bag and add spice bag to syrup. Bring to boil. Pour hot syrup over cucumbers, then let stand 6 to 8 hours. Drain cucumbers, reserving syrup.
Add 2 cups sugar and 2 cups vinegar to syrup. Bring to boil and pour over cucumbers.
On the fourth day, drain, reserving syrup. Add 2 cups sugar and 1 cup vinegar to reserved syrup. Bring to boil and pour over cucumbers. Let stand 6 to 8 hours.
Remove spice bag and pickles. Add 1 cup sugar to syrup and bring to boil.
Pack pickles into hot jars, leaving 1/4th inch headspace. Ladle hot pickling liquid over cucumbers, leaving 1/4th inch headspace. Remove air bubbles.
Adjust two-piece caps. Process 10 minutes in a boiling water canner.
added by
AngelLaura
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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