*  Exported from  MasterCook  *
                            QUICK SWEET PICKLES
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 Serving Size  : 1    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       lb           Pickling cucumbers
                         -- (3- to 4-inch)
      1/3   c            Canning or pickling salt
    4 1/2   c            Sugar
    3 1/2   c            Vinegar (5 percent)
    2       ts           Celery seed
    1       tb           Whole allspice
    2       tb           Mustard seed
    1       c            Pickling lime (optional)*
   *(for use in variation below for making firmer pickles)
   May be canned as either strips or slices.
   Yield: About 7 to 9 pints
   Procedure: Wash cucumbers. Cut 1/16-inch off blossom
   end and discard, but leave 1/4 inch of stem attached.
   Slice or cut in strips, if desired. Place in bowl and
   sprinkle with 1/3 cup salt. Cover with 2 inches of
   crushed or cubed ice. Refrigerate 3 to 4 hours. Add
   more ice as needed. Drain well.
   Combine sugar, vinegar, celery seed, allspice, and
   mustard seed in 6-quart kettle. Heat to boiling.
   Hot pack--Add cucumbers and heat slowly until vinegar
   solution returns to boil. Stir occasionally to make
   sure mixture heats evenly. Fill sterile jars, leaving
   1/2-inch headspace. For more information see “Jars and
   Raw pack--Fill jars, leaving 1/2-inch headspace. Add
   hot pickling syrup, leaving 1/2-inch headspace. Adjust
   lids and process according to the recommendations in
   Table 1 or use the low-temperature pasteurization
   treatment. For more information see “Low-Temperature
   Pasteurization Treatment”.
   Variation for firmer pickles: Wash cucumbers. Cut
   1/16-inch off blossom end and discard, but leave
   1/4-inch of stem attached. Slice or strip cucumbers.
   Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon
   water in a 2- to 3-gallon crock or enamel-ware
   container. Caution: Avoid inhaling lime dust while
   mixing the lime-water solution. Soak cucumber slices
   or strips in lime water solution for 12 to 24 hours,
   stirring occasionally. Remove from lime solution and
   rinse and resoak 1 hour in fresh cold water. Repeat
   the rinsing and resoaking two more times. Handle
   carefully because slices or strips will be brittle.
   Drain well.
   Storage: After processing and cooling, jars should be
   stored 4 to 5 weeks to develop ideal flavor.
   Variation: Add 2 slices of raw whole onion to each jar
   before filling with cucumbers.
   Table 1. Recommended process time for Quick Sweet
   Pickles in a boiling-water canner.
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 5 min.
                          1,001 - 6,000 ft: 10 min.
                            Above 6,000 ft: 15 min.
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   Style of Pack: Raw.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
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