MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Senfgurken - Ripe Cucumber Pickles
Categories: Squash, Herbs, Preserving
Yield: 3 Quarts

12 lg Cucumbers; very ripe
1/2 c Salt
4 1/2 c Water
6 c Sugar
1 qt Vinegar
2 tb Mustard seeds
1 tb Whole cloves
1 (1") cinnamon stick

Wash cucumbers; peel, cut in halves lengthwise and
scoop out seeds.

Let stand overnight in a brine made of the salt & water.

Drain very well and cut into pieces.

Tie spices into a cheesecloth bag.

Bring sugar, vinegar and spices to a boil; add cucumbers
and boil until cukes begin to look transparent but are
still crisp.

Fill sterilized jars and seal.

From the Pennsylvania Dutch chapter of the United States
Regional Cookbook, Culinary Arts Institute of Chicago,
1947. By Molly Paul

Yield: 3 quarts

RECIPE FROM: http://www.food.com

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