Cucumber pickles with carrots
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Cucumber pickles with carrots


 

Ingredients:
8 cup pickling cucumbers, thinly sliced (about 21⁄2 lbs.)
3 tbsp. canning and pickling salt

Syrup

2 medium carrots, peeled and grated (about 1 cup, firmly packed)
11⁄2 cups sugar
11⁄2 cups cider vinegar (5% acetic acid)
1 tbsp. dill weed, chopped

Method:
Gently wash cucumbers.

Trim 1⁄16 inch from the blossom end and discard.

Thinly slice cucumbers and measure out 8 cups.

In a large bowl, toss the cucumbers with the salt.

Let the cucumbers stand 2 hours, and then drain.

In another bowl, stir together the remaining ingredients.

Pour the mixture over the cucumbers, and stir well.

Refrigerate the mixture for 8 to 10 hours.

Pack the cucumbers and syrup in freezer bags or rigid containers, leaving 1-inch head space.

Label and date packages, and freeze at 0° F or colder for up to 6 months.

Thaw pickles for about 8 hours in the refrigerator before serving.

Freezer pickles taste best chilled.

Thawed pickles must be kept refrigerated; use within 2 weeks.



 

Cucumber pickles with carrots - Cook it All






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