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  Textcategory:Otherdecade:1950s...6 more

  3 Day Cucumber Chips

  3 day cucumber chips
  
  1 pk of medium size cucumbers
  tub full salt and boiling
  water to cover. First wash
  cucumbers and place in crock
  and pour over boiling water wit
  salt, do this for 3 days. fourth
  day slice into chips, add all
  cup of sugar to a cup of
  
  Back:
  vinegar enough to cover chips &
  boil the sugar & vinegar and
  pour chips. Do this for 3 days-
  and 4th day, drain again,
  and add a little sprig of
  black ground pepper, to vinegar and pour
  hot into jars and seal at
  once (about 3 qts vinegar)*
  
  ---
  
  # 3 Day Cucumber Chips
  
  *Yield: approximately 3 quarts*
  
  ## Ingredients
  
  ### Brine (Days 1–3)
  - 1 peck (approximately 10 to 12 lbs) medium cucumbers
  - 1 cup pickling salt per gallon boiling water (enough to cover cucumbers)
  
  ### Syrup (Days 4–6)
  - 3 qts white vinegar (approximately, divided across 3 days)
  - 1 cup sugar per cup of vinegar used each day (see Editor's Notes)
  
  ### Final Day (Day 7)
  - Remaining vinegar from syrup stage
  - Ground black pepper to taste
  
  ## Instructions
  
  ### Days 1 Through 3 — Brine Stage
  1. Wash cucumbers thoroughly and place in a large crock.
  2. Dissolve salt in boiling water (approximately 1 cup salt per gallon water).
  3. Pour boiling salt water over cucumbers to cover completely.
  4. Repeat this process each day for 3 days — drain, pour fresh boiling salt water over cucumbers daily.
  
  ### Day 4 — Slice and Begin Syrup Stage
  1. Drain cucumbers and slice into chips.
  2. Combine 1 cup sugar with 1 cup vinegar per batch; bring to a boil.
  3. Pour hot syrup over cucumber chips to cover.
  4. Repeat daily for 3 days — each day drain off syrup, add fresh sugar and vinegar in equal parts, bring to a boil, and pour back over chips.
  
  ### Day 7 — Final Pack and Seal
  1. Drain chips completely.
  2. Heat remaining vinegar with a generous pinch of ground black pepper to boiling.
  3. Pack chips into sterilized jars.
  4. Pour hot vinegar over chips to cover.
  5. Seal jars immediately while hot. Process according to current canning guidelines.
  
  ## Editor's Notes
  
  - **"1 pk cucumbers"** = 1 peck, approximately 10 to 12 lbs whole cucumbers. Standard market quantity of the era; consistent with other large-batch preserve recipes in this collection.