Cucumbers Pickled in the Tomato juice.
30 - 40 medium cucumbers, cut both ends of each
2 tbsp sugar
1 tbsp canning salt
1 1/4 pint Tomatoes juice
1 tsp vinegar ( 85 - 90 %)
Pickling spices per big jar: 6 pint:
Green dill (1 head per jar)
1 bay leaf (per big jar: 6 pint)
2 - 3 parsley (per jar)
1 - 2 black pepper (per jar)
3 - 4 green celery
1. Combine sugar, salt and Tomato juice. Heat brine to boiling.
2. Pack cucumbers into sterilized jars with pickling spices on the bottom and top of the jar.
3. Pour hot brine over cucumbers. Adjust caps. Process for 15 minutes in boiling water bath.
4. Add vinegar into each jar, and seal.
Yield: about 6 pints.