If you grow cucumbers in your garden, don’t you just hate it when you find a cucumber that got really big because it was hiding from you? Or what about when they grow so fast you just can’t keep up? Oftentimes they will get just huge and their skin is more yellow than green. Obviously this happened to Mom enough that she clipped this recipe for something to do with them. I think I remember her experimenting with these once, but she didn’t like them well enough to do them again. I suppose it didn’t help that Dad and my brothers probably didn’t load up on pickles at the dinner table.
In my experience, cucumbers that grow too fast or make cucumbers late in the season are usually bitter. I wonder if making sweet pickles overcomes that problem. Hmmmmm……
Sweet Ripe-Cucumber Rings
2 to 3 pounds large yellow cucumbers, pared and sliced into 1/2-inch pieces
2 cups vinegar
2 cups water
4 cups sugar
1 lemon, sliced thin
1 teaspoon whole allspice
1 tablespoon stick cinnamon
1 teaspoon whole cloves
Cut and soak the cucumbers overnight in a brine made by dissolving 1/2 cup salt in 2 quarts water. Drain.
Remove soft centers of cucumbers. Boil cucumbers in clear water twenty minutes. Drain. Mix vinegar, water, sugar and spices; boil five minutes. Add sliced lemon. Simmer cucumber rings in the syrup until they are clear. Pack rings into sterile, hot jars. Cover with boiling syrup. Seal.