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Prep Time: 300 Minutes Cook Time: 5 Minutes |
Ready In: 305 Minutes Servings: 6 |
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Ingredients:
6 1/4 lbs immature cucumbers, cut 1 1/2 to 3 inches long or to your preference |
6 cups cider vinegar |
1 teaspoon turmeric |
2 teaspoons celery seeds |
2 teaspoons pickling spices |
8 pieces cinnamon sticks (around 1 inch long) |
1/2 teaspoon fennel seed |
2 cups honey |
Directions:
1. Wash cucumbers, place in a large container and cover with ice water and ice cubes-chill in refrigerator for 5 hours, drain.
2. Place cucumbers in a large stainless steel pot-or enamel- and add vinegar, turmeric, and a spice bag containing the celery seeds, pickling spice, cinnamon and fennel seeds.
3. Bring to a boil, add honey and return to a boil.
4. Pack cucumbers into hot, scalded jars.
5. Cover with boiling liquid leaving 1/4 inch headspace.
6. Seal and process 10 minutes at altitudes up to 1000 feet.
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