- 4 medium or large-size well-ripe cucumbers
- 1/3 cup [80 mL] salt
- 4 1/2 cups [1.25 L] sugar
- 6 cups [1.5 L] vinegar
- 1 tablespoon [15 mL] salt
- 2 tablespoons [30 mL] cloves
- 3 tablespoons [45 mL] whole allspice
- 3 tablespoons [45 mL] mustard seeds
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- Peel and half cucumbers lengthwise; remove seeds.
- Cut cucumber halves into approximately 2-inch [5-cm] long sticks; layer cucumber sticks into a bowl, alternetaly with 1/3 cup [80 mL] salt.
- Leave to rest overnight.
- Then drain and rinse cucumbers under cold running water; drain again.
- Mix together sugar, vinegar and remaining 1 tablespoon [15 mL] salt; tie together cloves, whole allspice and mustard seeds; add to vinegar mixture.
- Bring to a boil; boil for 5 minutes.
- Add drained cucumber sticks; boil cucumber sticks until translucent and almost soft, for approximately 5 minutes, stirring delicately to get evenly cook cucumber sticks.
- Arrange cucumber sticks into hot, sterilized jars.
- Bring vinegar mixture back to a boil, remove tied spices and pour mixture over cucumber sticks, covering them completely.
- Immediately seal jars.
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