MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Senfgurken (Ripe Cucumber Pickles)
 Categories: Squash, Herbs, Preserving
      Yield: 3 Quarts
 
     12 lg Cucumbers; very ripe
    1/2 c  Salt
  4 1/2 c  Water
      6 c  Sugar
      1 qt Vinegar
      2 tb Mustard seeds
      1 tb Whole cloves
      1    Cinnamon stick (1")
 
  Wash cucumbers; peel, cut in halves lengthwise and scoop out seeds.
  
  Let stand overnight in a brine made of the salt & water.
  
  Drain very well and cut into pieces.
  
  Tie spices into a cheesecloth bag.
  
  Bring sugar, vinegar and spices to a boil; add cucumbers and boil
  until cukes begin to look transparent but are still crisp.
  
  Fill sterilized jars and seal.
  
  From the Pennsylvania Dutch chapter of the United States Regional
  Cookbook, Culinary Arts Institute of Chicago, 1947 by Molly Paul
  
  Recipe FROM: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
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