1 gal medium-sized cucumbers; cut in 1 chunks
1/2 cup salt
1 boiling water
3 cup granulated sugar
3 cup apple cider vinegar
1 cup water
1/2 teaspoon turmeric
1 teaspoon dry mustard
1 teaspoon allspice
1 teaspoon mustard seed
1 teaspoon celery seed
Combine cucumber chunks and salt. Place in large dishpan or crock and add boiling water to cover. Let stand overnight, then drain. Mix together sugar, vinegar and spices in a large saucepan. Turn heat to high. When it comes to a boil, add the pickles and return to the boiling point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The Best Of Amish Cooking by Phyllis Pellman
Michael Hatala, Prodigy Food & Wine Board
