- 75 mins
- 110 mins
Ingredients
- 16 large cucumbers, seeded, coarsely chopped
- 6 1/2 cups granulated sugar
- 2 cups cider vinegar1 tablespoon salt
- 1/8 teaspoon oil of cinnamon
- 1/8 teaspoon oil of cloves
Preparation
Step 1
1Place the cucumbers in enough water to cover in a large stockpot. Cook over medium heat until tender, about 14 minutes; drain. Place in a large bowl.
.2Combine granulated sugar, vinegar, salt, oil of cinnamon and oil of cloves in a large saucepan. Bring to a boil, stirring continually. Pour over cucumbers. Let stand, covered, for 8 to 10 hours. Drain the cucumbers, reserving the syrup.
.3Bring the reserved syrup to a boil in a large saucepan over medium heat. Pour over cucumbers in bowl. Let stand, covered, for 8 to 10 hours.
.4Place cucumber mixture in a large stockpot. Bring to a boil over medium heat.
.5Spoon into 8 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes. Makes 8 (1-pint) jars.