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cup cuai ociy cnujjptru ceiery 2 cups cider vinegar 1-1/3 cups sugar 1 tsp. powdered mustard 1 tsp. ground turmeric 1 tbsp. salt 1/4 tsp. crushed red pepper 1 cup chopped pimento Husk and remove the silk from the com, then cut the kernels from cobs, but do not scrape. Combine small amounts of the onion, green pepper and celery at a time in blender container. Cover and run at high speed until finely chopped. Combine the vinegar, sugar, spices and salt in a heavy kettle, then add the red pepper, pimento, com and chopped vegetables. Simmer, uncovered, for 20 to 25 minutes, stirring occasionally. Bring to a boil and boil for 5 minutes, stirring constantly. It will be thick and will stick easily. Pour into hot sterilized jars and seal. Process pints 15 minutes in boiling waterbath. Reduced-sodium sliced sweet pickles 4 lbs. (3 to 4-inch) pickling cucumbers!
Brining solution: 1 qt. distilled white vinegar 1 tbsp. canning or pickling salt 1 tbsp. mustard seed 1/2 cup sugar Canning syrup: 12/3 cups distilled white vinegar 3 cups sugar 1 tbsp. whole allspice 2 1/4 tsp. celery seed Wash cucumbers and cut 1/16inch off blossom end, and discard. Cut cucumbers into 1/4-inch slices. In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers, cover, and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Heat to a boil. Drain the cucumber slices. Fill jars, cover with hot canning syrup, leaving 1/2-inch headspace. Adjust jar lids and process pints 15 minutes in boiling water bath.
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