Ingredients
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7 large cucumbers (cukes must be very large but not soft or yellow)
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6 cups sugar
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6 1⁄2 cups pickling vinegar
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3⁄4 cup water
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8 hot pepper
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8 teaspoons mustard seeds
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8 small bay leaves
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4 teaspoons dill seeds
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80 whole white peppercorns
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Directions
Prep Time: 20 m | Cook Time: 2hrs | Serves:
Danish White Cucumber Pickles, This is my mother’s recipe with a few adaptations by me They are wonderful crisp white, sweet pickles that go well with anything You nearly always see this pickle on Danish open faced liver pate sandwiches If you cut them in spears they pack really well in the jars It is more traditional to cut them across in 1/2 slices ”, Processing time, Do I water bath these pickles?
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Steps
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1
Done
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Sterilize 8 pint jars. |
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2
Done
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Make syrup by, putting the sugar, vinegar and water in a large pot, stirring until the sugar dissolves, and bring to a boil, when you fill jars have it at a full boil. |
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3
Done
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Peel the cucumbers, cut in half lengthwise and scoop out the seeds. |
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4
Done
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Cut cucumbers into1/2 " spears that are about 3/4 " shorter than the pint jar, thus allowing some headroom. As you are cutting up the cukes put the prepared ones in ice-water until you put them into the jars Pack jars tightly with the spears standing upright( spears go on top of the spices already in the jar). |
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5
Done
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Fill jars with boiling vinegar/syrup , make sure the jar's edges are clean with no vinegar/syrup on them. Place a lid on and screw on the ring. |
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6
Done
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Check that they have popped. |
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7
Done
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Leave for at least 2 weeks & enjoy. |
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8
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15
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