“This is another old recipe, probably the one the women at church use, I found it in the Fanny Farmer Cookbook.”
READY IN:
10hrs 20mins
YIELD:
6 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Quarter cucumbers lengthwise.
  2. Cover the cucumbers with ice water and let stand overnight.
  3. Drain and pack upright in clean jars.
  4. Combine the sugar and vinegar with 2 cups of water in a pot.
  5. Boil for 3 minutes.
  6. Add the salt.
  7. Pour over the cucumbers, leaving 1/4-inch headspace.
  8. Close the jars and process in a boiling-water bath for 10 minutes.

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