Total Time
5hrs 30mins
Prep 1 hr 30 mins
Cook 4 hrs

This recipe is from Kerr Canning Book.

Ingredients Nutrition


  1. Combine cucumbers with salt in very large bowl.
  2. Let stand 3 hours.
  3. Drain.
  4. Combine vinegar, sugar, and spices in large kettle.
  5. Bring to a boil, but do not boil.
  6. Add cucumbers to eat, but do not boil.
  7. Pack loosely in canning jars while hot.
  8. Fill jars with liquid.
  9. Process for time recommended by current canning procedures.


Most Helpful

When I made this recipe I cut it in half & then didn't actually go through with the canning process! Instead, I had 3 quarts (& a small amount more) & kept one of them, while giving the other 2 to friends of mine who also enjoy these kinds of pickles! What I had I took to a park-wide potluck & there was nothing left when we came home! Another time I'll definitely make the full batch & do the canning, 'cause the resulting pickles are ABSOLUTELY WONDERFUL! Reminded me of my mom & grandma! Thanks, much for posting the recipe! [Tagged, made & reviewed for one of my group mates in the Aus/NZ Recipe Swap #31]

Sydney Mike August 11, 2009

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