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Hollow pickles: Cucumbers too large Too much time between picking and brining Improper brining process Shriveled pickles: Brine or vinegar too strong Syrup too heavy Overcooking or overprocessing Too much time between picking and brining Dry weather during vegetable growth Dark or discolored pickles: Hard water used Spices left in pickles Iodized salt used Ground spices used Icicle Pickles 3-1/2 lbs. medium-sized cucumbers
1 qt. cider vinegar 1/2 cup sugar 1/2 cup salt 1 tbsp. mustard seed 1 tbsp. celery seed Wash the cucumbers but do not peel. Cut into lengthwise quarters or eighths and soak in ice water for 5 hours. Add ice as necessary to keep the water cold. Drain and pack in hot sterilized jars. Combine the vinegar, sugar, salt, mustard seed and celery seed in a saucepan, bring to a boiling point and boil for .l minute. Pour into the jars to within 1/2 inch of the tops of jars and seal at once. Let stand for 4 to 6 weeks before using. Cucumber Chips 24 small cucumbers (about 4 to 5 inches), sliced 1/4-inch thick 1/2 cup pickling salt 3 cups vinegar (5 percent acidity) 1 quart water 1 tablespoon ground turmeric 1 quart vinegar (5 percent acidity)
1 cup water 2 cups sugar 2 (3-inch) cinnamon sticks 1 (1-inch) piece fresh gingerroot 1 tablespoon mustard seed 1 teaspoon whole cloves 2 cups firmly packed brown sugar Place cucumbers in a large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well. Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven; bring to a boil and pour over cucumbers. Cover and let stand until cooled to room temperature. Drain and rinse cucumbers. Drain again. Combine 1 quart vinegar, 1 cup water and 2 cups sugar in a Dutch oven. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring to a boil and simmer, uncovered, 15 minutes. Pour mixture over cucumbers. Cover and let stand at least 12 hours or overnight in a cool place. Drain syrup from cucumbers into a Dutch oven. Add brown sugar and heat to boiling. Pack cucumbers into hot sterilized pint jars, leaving 1/4-inch headspace. Pour hot syrup over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a rubber spatula. Cover at once with metal lids and screw on bands. Process in boiling-water bath 10 minutes.
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