FINISHING THE CUCUMBER CHIPS

 This morning I got the empty pint jars into the water canner to heat them up.  

I drained the brine the chips soaked in overnight, retaining it and heating it back up to a boil.

When everything was ready I packed the chips into the jars and poured the brine over them and put them into the water canner.  When they were all packed and ready to go, I set the canner to processing.  

Here is the finished product: beautiful and delicious, too.  And the whole process smelled sooo good.

CUCUMBER CHIPS!

 I love Cucumber Chips and we are having a lot of cucumbers from our garden this year.  So, I made some.

I made a double batch. The Ball recipe makes 4 pints, and I wanted more.

There are a lot of steps to making Cucumber Chips.

First there's picking the cukes and scrubbing them clean.  And then they are sliced using this fancy, wavy cutter.

They are then covered in salt and left for at least three hours.  This pulls a lot of liquid from them.  

The liquid is poured off and then they are rinsed. Next step is to soak them in a mixture of vinegar, water and turmeric.  This changes their color into a beautiful yellow green.

That liquid is poured off and then they are left to soak overnight in a spiced, sugary, hot brine.