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Sweet Pickle Spears II

Source of Recipe


From "Blue Ribbon Canning" by Linda J Amendt



List of Ingredients



• 4 pounds small pickling cucumbers
  
• Boiling water
  
• 4 cups granulated sugar
  
• 3 ¾ cups white vinegar
  
• 3 tablespoons canning or pickling salt
  
• 4 teaspoons celery seeds
  
• 4 teaspoons ground turmeric
  
• 1 ½ teaspoons mustard seeds
  






Instructions



1. Using a soft scrub brush, gently scrub the cucumbers, then rinse well and dry. Trim off the blossom and stem ends of each cucumber. Cut each cucumber lengthwise into quarters, creating spears.
   
   
2. Place the cucumber spears in a large metal bowl. Add enough boiling water to cover; then let stand for two hours.
   
   
3. In an 8-quart stainless steel stockpot, combine the sugar, vinegar, salt, celery seeds, turmeric, and mustard seeds. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, then reduce the heat to low and keep hot until needed.
   
   
4. Drain the cucumbers well. Pack the drained cucumber spears into hot jars, leaving ½ inch headspace. Ladle the hot syrup into the jars, covering the tops of the cucumbers and maintaining the ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.
   
   Makes about 7 pint jars