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.

Dill Pickles

Here is another pickle recipe from the workbasket magazine.

Dill Pikles

4 pounds small pickling cucumbers
4 1/2 cup water
4 cup distilled vinegar
6 Tablespoon salt
Fresh dill or dill seeds
mustard seeds
peppercorns

    Prepare home canning jars and lids according to manufacturing instructions.

    Wash cucumbers, trim ends . Cut into halves or quarters , lengthwise. Combine water, vinegar and salt; bring to a boil. Pack cucumber into hot jars, leaving 1/4-inch head space. Add 2 head of dill or 2 Teaspoon dill seed, 1/2 teaspoon mustard seed and 2 peppercorns to each jar. Carefully pour hot liquid over cucumbers, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 15 minutes in boiling water bath canner. Makes about 7 pint jars.

Mustard pickles

Here is another canning /pickle recipe from the workbasket....

Mustard Pickles

1 quarts 1/2-inch cucumber slices
1 quart green tomato wedges ( about 6 medium)
3 cups cauliflower flowerets ( 1 small head0
3 medium sweet green pepper, chopped
3 medium sweet red pepper, chopped
2 cup pickling onions, peeled
1 cup salt
4 quart water
1 1/2 cup sugar
1/2 cup flour
1 Tablespoon turmeric
5 cup vinegar
1/2 cup prepared mustard
1/2 cup water

Dissolve salt in 4 quarts water. Pour over prepared vegetables. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly,
  Prepare home canning jars and lids according to manufacturers instructions.
Combine sugar, flour, turmeric , gradually adding water, stirring until smooth. , add mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables; simmer 15 minutes. Carefully pack hot mixture into hot jars; 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 8 pint jars.