Yellow Cucumber Pickles
12 large ripe yellow cucumbers, peeled, seeded and cut into long strips
12 cups water
1 1/2 cups
sea salt 1 gallon cider vinegar
8 cups
sugar 1/4 cup
mustard seeds 3/4 cup
pickling spice (tied in muslin bag)
Day before, place the cucumber pieces in a crock. Combine the water and salt, stir to dissolve salt and pour mixture over cucumbers. Let stand in a cool place overnight. Next day, drain well.
Combine the remaining ingredients in a kettle and bring to a boil. Simmer 15 minutes. Transfer 3-4 cups of the liquid to a large heavy skillet or roasting pan. Place a single layer of cucumbers in the liquid so they are just covered. Simmer until clear. Pack in hot sterilized jars. Repeat until all cucumbers are cooked.
Fill jars with hot vinegar mixture. Seal. Store in a cool, dark, dry place.
As prepared, each serving contains 15 calories, 0g total fat, 0mg cholesterol, 440mg sodium, 3g total carbohydrate and 0g protein.
