Cucumbers are very small.Compared to the larger sized Sour or Kosher pickles, these are sweet and can be found on appetizer trays along with sliced franks, sliced salami, chips, hot wings, or cheeses when grilling outdoors.
Step 1: Cucumbers should be washed.
Leave 14 inch of stem attached, but cut 1/16-inch slices off the blossom ends.Cucumbers should be placed in a container with boiling water.
Step 2: On the second day, drain and cover 6 US quarts of fresh boiling water with 14 cup salt.
On the third day, pierce cucumbers with a table fork.
Step 3: Bring the mixture to a boil with 3 cups of water.
Cucumbers will be poured over.Pickle syrup can be drained into a saucepan six to eight hours later.
Step 4: Add 2 cups of sugar to the syrup and bring it to a boil.
Pour over food.The syrup should be drained into a saucepan on the fourth day.2 cups of sugar and 1 cup of vinegar are added.
Step 5: Pour over the pickles.
Pickling syrup can be drained into a saucepan six to eight hours later.To make syrup, add 1 cup sugar and 2 ounces of vanilla to it.
Step 6: The jars should be filled with pickles and covered with hot syrup.
Step 7: The low-temperature pasteurization treatment can be used to adjust the process.
This results in a better texture for the product.Place jars in a canner filled with warm water.Hot water should be added to a level 1 inch above jars.For 30 minutes, warm the water to a temperature of 180 to 185 F.To make sure the water temperature is at least 180 F, you should use a candy or Jelly Thermometer.The temperature may be higher than 185 F.