Recipe Archives->Preserving->Senfgurken 02

YELLOW CUCUMBER PICKLES (SENFGURKEN)

12 large ripe yellow cucumbers, peeled, seeded, and cut into long sticks
12 cups water
1 1/2 cups salt

1 gallon cider vinegar
8 cups sugar
1/4 cup mustard seeds
3/4 cup mixed pickling spices, tied in a muslin bag

Day before, place the cucumber pieces in a crock. Combine the water
and salt, stir to dissolve salt and pour mixture over cucumbers.
Let stand in a cool place overnight. Next day, drain well.

Combine the remaining ingredients in a kettle and bring to a boil.
Simmer fifteen minutes. Transfer three or four cups of the liquid
to a large heavy skillet or roasting pan. Place a single layer of
cucumber in the liquid so they are just covered. Simmer until clear.
Pack into hot sterilized jars. Repeat until all cucumber are cooked.

Fill jars with hot vinegar mixture. Seal. Store in a cool, dark
place.

YIELD: About ten pints

Printable version: senfgurken02.txt.