Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Medium cucumbers or zucchini 1/4 c Mustard seed OR
1 qt White vinegar 1/4 c Mixed pickling spice
2 c Sugar 1 tb Celery seed
1/4 c Pure granulated salt 2 ts Curry powder

If your zucchini flourished, you can use them instead of cucumbers in
this recipe. The recipe makes nine 1 pint jars. Use the basic
equipment for boiling water bath canning.

1. Organize and prepare ingredients, equipment, and work space.

2. Wash cucumbers well and cut them into 1 inch chunks.

3. In a large pot or kettle, combine all the remaining ingredients
and heat to boiling.

4. Add cucumbers and heat to boiling, then reduce heat and simmer 10
minutes.

5. Ladle them into hot jars to within 1/4 inch of tops. Run a slim,
non metal tool down along the insides of jars to release any air
bubbles. Add additional boiling liquid, if necessary, to within 1/4
inch of tops.

6. Wipe tops and threads of jars with a damp clean cloth.

7. Put on lids and screw bands as manufacturer directs.

8. Process in a boiling water bath for 15 minutes. Follow basic steps
for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 10-10-95

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