Parsely Cucumber Chips

Here is another Workbasket canning recipe

Parsley Cucumber Chips

4 pounds pickling cucumbers
1/4 cup salt
3 cups cider vinegar
3 cups sugar
3 cups water
1 Tablespoon celery seeds
1 Tablespoon pickling spices
large bunch Fresh parsley

  Wash cucumbers, cut crosswise into 1/4 inch slices, discarding ends. Combine cucumbers and salt in a large bowl. Cover with cold water, let stand 24 hours, drain.
  Prepare home canning jars and lids according to manufacturer`s instructions. Combine vinegar, sugar, water, celery seeds and pickling spices in large sauce pan. Bring to a boil. Place a parsley spring in the bottom of hot jar, add some drained cucumber slices , another sprig parsley and more cucumber slices ending with p[parsley on top. Carefully pour vinegar mixture over cucumbers leaving 1/4 -inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 10 minutes in boiling water bath canner. Makes about nine 8oz jars.