Cucumber Pickles

By tschnet1

Ingredients

• 12 green cucumbers, 5 - 6 inches long
• 1 tablespoon salt
• 1 large clove garlic, quartered
• 4 tiny onions (pickling onions), peeled and halved
• 8 bay leaves
• 4 small cinnamon sticks
• 4 teaspoons mustard seeds
• 2 teaspoons prepared horseradish
• 3/4 cup white vinegar
• 1/2 cup sugar
• 1/2 cup water

Details

Servings 4

Preparation

Step 1

Peel cucumbers, slice lengthways into quarters and if desired, remove seeds. Place in a bowl, sprinkle with salt and leave 2 hours. Lift cucumber quarters out, but do not rinse. Pack quarters lengthways into warm, sterilized pint jars, allowing 3 cucumbers (12 quarters) per jar. Into each jar, tuck ¼ garlic clove, 2 onion halves, 2 bay leaves, 1 cinnamon stick, 1 teaspoon mustard seeds and ½ teaspoon horseradish. Heat vinegar, sugar and water together, stirring until sugar has dissolved. Bring to the boil and pour into jars. Seal at once. Makes 4 x 1 pint jars.

These crisp pickles can be eaten after 8 hours. They’re lovely with sandwiches or with hot or cold meats.