The Farmer Family Cookbook

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Ingredients

• 50.5 quarts cucumbers, about 7 lbs
• .750.075 cup salt, pure granulated
• 5.750.575 cups sugar
• 4.250.425 cups vinegar
• .50.05 tsp tumeric
• 1.50.15 tsp celery seed
• 1.50.15 tsp pickling spice
• 60.6 cinnamon sticks
• .750.075 tsp fennel
• 1.50.15 tsp vanilla
• Green food coloring if desired

Steps

1. 1st Day: Morning: Wash and scrape cukes. Cut up and put into large crock. Cover completely with boiling water. Afternoon (6-8 hours later): Drain. cover with fresh boiling water.
2. 2nd Day: Morning: Drain. Cover with fresh boiling water. Afternoon: Drain. Add salt and cover with fresh boiling water.
3. 3rd Day: Morning: Drain. Prick cukes in several spots with table fork. Make syrup of 2 cups sugar and 2 cups vinegar. Add tumeric and spices. Heat to boiling and pour over cukes. (Cukes will be partially covered at this point.) Afternoon: Drain syrup into pan. Add 1 1/2 cups sugar and 1 1/2 cups vinegar to the syrup. Heat to boiling and pour over cukes.
4. 4th Day: Morning: Drain syrup into pan. Add 1 1/2 cups sugar and 3/4 cup vinegar. Heat to boiling and pour over cukes. Afternoon: Drain syrup into pan. Add remaining 3/4 cup sugar and 1 1/2 tsp vanilla to syrup. Heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch to top of jar. Clean top and put on lids. Process in boiling water bath for 10 minutes or for your altitude.