• Prep Time:
  • Cooking Time:
  • Serves: 32 Servings

Cucumber Chips

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 24 sm Cucumbers/ sliced; 1/4"
  • -thick
  • About 4-5 inches
  • 1/2 c Pickling salt
  • 3 c Vinegar (5% acidity)
  • 1 qt Water
  • 1 tb Ground turmeric
  • 1 qt Vinegar (5% acidity)
  • 1 c Water
  • 2 c Sugar
  • 2 Cinnamon sticks (3-inch)
  • 1 pn Fresh gingerroot (1-inch)
  • 1 tb Mustard seeds
  • 1 ts Whole cloves
  • 2 c Brown sugar; firmly packed


Recipe by: Southern Living Preparation Time: 0:30 Place cucumbers in a
large bowl; sprinkle with salt. Cover and let stand 3 hours. Drain well.
Combine 3 cups vinegar, 1 quart water, and turmeric in a large Dutch oven;
bring to a boil, and pour over cucumbers. Cover and let stand until cooled
to room temperature. Drain and rinse cucumbers. Drain again. Combine 1
quart vinegar, 1 cup water, and 2 cups sugar in a Dutch oven. Tie spices in
a cheesecloth bag, and add to vinegar mixture. Bring to a boil; reduce heat
and simmer, uncovered, 15 minutes. Pour mixture over cucumbers. Let stand
at least 12 hours in a cool place.

Drain syrup from cucumbers into a Dutch oven. Add brown sugar, and bring
to a boil. Pack cucumbers into hot sterilized jars, leaving 1/4-inch
headspace. Pour boiling syrup over cucumbers, leaving 1/4-inch headspace.
Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw
on bands. Process in boiling-water bath 10 minutes. Yield: 4 pints.

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