Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

24 sm Cucumbers/ sliced; 1/4"
-thick
About 4-5 inches
1/2 c Pickling salt
3 c Vinegar (5% acidity)
1 qt Water
1 tb Ground turmeric
1 qt Vinegar (5% acidity)
1 c Water
2 c Sugar
2 Cinnamon sticks (3-inch)
1 pn Fresh gingerroot (1-inch)
1 tb Mustard seeds
1 ts Whole cloves
2 c Brown sugar; firmly packed

Recipe by: Southern Living Preparation Time: 0:30 Place cucumbers in a
large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain
well. Combine 3 cups vinegar, 1 quart water, and turmeric in a large
Dutch oven; bring to a boil, and pour over cucumbers. Cover and let
stand until cooled to room temperature. Drain and rinse cucumbers.
Drain again. Combine 1 quart vinegar, 1 cup water, and 2 cups sugar
in a Dutch oven. Tie spices in a cheesecloth bag, and add to vinegar
mixture. Bring to a boil; reduce heat and simmer, uncovered, 15
minutes. Pour mixture over cucumbers. Let stand at least 12 hours in
a cool place.

Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and
bring to a boil. Pack cucumbers into hot sterilized jars, leaving
1/4-inch headspace. Pour boiling syrup over cucumbers, leaving
1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once
with metal lids, and screw on bands. Process in boiling-water bath
10 minutes. Yield: 4 pints.

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