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Sweet Pickle Chips

Source of Recipe


From "The Complete Southern Cookbook" by Tammy Algood



List of Ingredients



• 4 pounds pickling cucumbers (3 to 4 inches long), cut into ¼-inch slices
  
• 5â…” cups white vinegar, divided
  
• 3 Tbsp pickling salt
  
• 1 Tbsp mustard seeds
  
• 3½ cups sugar, divided
  
• 1 Tbsp whole allspice
  
• 2¼ tsp celery seeds
  






Instructions



1. In a large stockpot, combine the cucumbers with 4 cups of the vinegar, the pickling salt, mustard seeds, and ½ cup of the sugar. Cover and simmer over medium-high heat, about 7 minutes, or until the cucumbers change color from bright to dull green.
   
   
2. Meanwhile, in a medium saucepan, combine the remaining 1â…” cups of the vinegar and the remaining 3 cups of the sugar with the allspice and celery seeds over medium-high heat. Bring to a boil.
   
   
3. Drain the cucumber slices and pack while still hot into canning jars. Cover with the hot syrup, leaving ½-inch headspace. Remove any air bubbles, wipe the jar rims, and adjust the lids. Process 10 minutes in a boiling water bath. Place on a wire rack away from drafts to cool completely. Store at room temperature.
   
   Makes 5 pints